Sardines with Bordier Butter and Espelette pepper


The sterilization of this recipe reduces a bit the strength of the pepper but the subtle taste and fragrance gives a fantastic taste taste. It is necessary to pass the box under hot water before opening. The sardines are then poured into the frying pan and heated to a gentle heat. You just have to boil the butter, turn the sardines, 1 minute or 2 and serve. Especially do not burn the butter.

5,60 €

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