Sardines Rillettes on croissants
Persone
10
Tempo di preparazione
Difficoltà
Costo
Ricetta creata da :
a chef, member of the BBCC
Momenti della giornata :
Colazione
Merenda
Cena
Pranzo
Brunch
Aperitivo
Ricetta realizzata con :
Lista degli ingredienti
- 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
Fasi della preparazione
- 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
