The Bagnat bread Ludovic Turac

For 4 people

Ingredients

4 slices of country bread,

8 sardine fillets,

1 grated lemon,

1 teaspoon of fennel seeds,

30 cl of pastis Henri Bardouin,

1 carrot,

50 g cooked green beans,

40 g of pitted black olives,

2 eggs,

I chopped dill, salt.

Onion condiment: 4 red onions, coarse salt, Juice of 2 lemons.

Pistou: 2 bunches of basil, 2 cloves of garlic, 30 g roasted pine nuts, 20 cl olive oil, 30 g parmesan, salt.

© photo : Une Table au sud

Preparation

Preparation 45 mm Maceration 1 hour

Place the sardine fillets (flesh up) in a dish.

Season with salt and add lemon zest and fennel.

Keep cool for 30 minutes.

Bring the Henri Bardouin pastis to a boil and pour over the sardines.

Let cool and roll them on themselves.

With a thrifty, cut the carrot into thin slices.

Detail the beans and olives.

Cook the boiled eggs, reserve the yolk.

Mince the onions.

Cover them with coarse salt and marinate for 25 minutes.

Then rinse and sprinkle with lemon juice.

Marinate for 1 hour

Mix together the basil leaves, garlic, parmesan, pine nuts and olive oil.

Salt

Spread the pesto on slices of bread.

Spread out all the ingredients nicely, sprinkle with dill and crumbled egg yolks.

Serve without waiting.

Related products

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France

See the product