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  • Fresh sardines with Brocciu and confit lemons
  • Fresh sardines with Brocciu and confit lemons
  • Fresh sardines with Brocciu and confit lemons
  • Fresh sardines with Brocciu and confit lemons

Fresh sardines with Brocciu and confit lemons

4
25
Ingrédients

12 fresh sardines
250 g / 9 oz corsican brocciu
(can substitute with ricotta)
1 confit lemon
(preserved in salt for at least a month)
1 handfull spinach leaves
4 fennel bulbs
olive oil
salt, pepper

Préparation

Have your fishmonger butterfly 12 sardines.
Preheat the oven to 220°C/430°F.
Prepare your stuffing by combining the cheese (Brocciu, or Riccotta) with one finely minced preserved lemon, a handful of sliced raw spinach leaves, a good amount of freshly ground pepper, a trickle of olive oil, and a pinch of fleur de sel.
Put a rounded spoonful of stuffing onto each sardine, roll them, and plant a toothpick in each to maintain its shape.
In a Belle Cuisine dish, place the prepared sardines over a bed of fennel.
Drizzle some olive oil over the dish, and sprinkle with a pinch of fleur de sel.
Cook for 10 minutes and serve hot or at room temperature.