This recipe pays homage to the Nantes region. It combines the sardines and the early vegetables - tomatoes, onions, garlic, parsley - which grow in abundance in the fields on the edge of the Loire, with the Muscadet from Sèvre and Maine.

A composition full of subtle nuances and sophisticated finesse.

So that they can develop their full flavor, place the closed can in lukewarm water for a few minutes so that the butter melts. Now put the contents of the can into a pan and warm the fish carefully over a low heat so that the meat does not lose its consistency.

Alternatively, you can reheat the sardines in the oven or microwave.

Net weight: 115g

It requires a particularly fine technique to remove the bones of the sardine without filleting it so that the fish remains juicy when fried. Only the best workers master this technique. Eating sardines warm is an old Breton tradition. When heated, the aroma of the fish develops in a particularly intense way. At Belle-Iloise, all sardines are fished with the bolinche, a special net, and immediately processed fresh. Before olive oil began its triumphal march around the world, Breton sardines were usually marinated in butter or Muscadet wine.