Stuffed sardines nicois style
Cut the heads of the sardines, gut them, remove the tail and the bone. Drain them and put them on your working tray.
Cook the 'blettes' with salt; garlic and olive oil until the water evaporates.
Prepare the mussels: boil them with a stick of celery in a pan until they open their shell.
Mix the cooked mussels (without the shell), a part of the 'blettes' and the whipped eggs. Rectify the seasoning with pepper and the mussels' cooking water.
Stuff the sardines with this preparation. Put the rest of the vegetables in a plate. Reshape the sardines, then put them in the plate, pour olive oil and grated bread over them.
Heat them in the oven on a high temperature for 5 to 10 minutes.
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