Sardinenrilletten auf Croissants
Personen
10
Vorbereitungszeit
Schwierigkeit
Kosten
Ein Rezept von :
a chef, member of the BBCC
Verzehrmoment(e) :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Rezept erstellt mit :
Zutatenliste
- 10 Croissants
- 250 g of sardine in extra virgin olive oil
- 50 g mayonnaise
- 10 g lemon juice
- 10 g sherry vinegar
- 10 Santoña anchovies
- 3 g couscous spice
- 20 g small capers
- Salt & Pepper
- 100 g New Orleans Muffuletta
Zubereitungsschritte
- Drain the sardines
- In a bowl, add the mayonnaise, lemon juice, sherry vinegar, couscous spices, anchovies and capers
- Mix coarsely with a fork to keep chunks
- Add salt and pepper
- Cut the croissants from the day before into 8/10 mm slices
- Put them on a tray with baking paper
- Baste lightly with the lemon oil
- Put in the oven for 8 minutes at 200°C to toast the croissants
- Garnish the croissant croutons with the anchovy rillette
- Decorate with the New Orleans Muffuletta
