Sardine rillettes with Espelette pepper
Brittany and the Basque Country: with its tasty sardines and enhanced with Espelette pepper this recipe is the ultimate symbol of the French West Coast and the tastes embodied by it.
Traditionally made sardine rillettes with Espelette pepper.
The Espelette pepper sets off the delicate tasting fish and lends it a unique flavor thus enhancing both their riches. The sardines are caught off the Brittany Coast and the pepper is grown in the Basque Country.
Espelette Pepper :
This exceptional spice boasts a PDO (Protected Designation of Origin) and is used in the Basque Country to season dishes and enhance their flavor in the same way as regular pepper. Its aroma, fruity to the nose and its taste, spicy medium hot to the palate go to make up the pepper’s characteristic qualities.
Packaging:
- 90 g : jar
Sardines* 60 %, cream, salt, Espelette pepper 0,5 %, pepper, thickening agent edible seaweed extract : Carrageenans. *Sardina pilchardus, from the English Channel and the Celtic seas, Brittany fish auctions.
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Average nutritional value for 100g |
|
|
Energy (kJ) |
873 |
|
Energy (Kcal) |
210 |
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Fat (g) Which saturates (g) |
17 9,2 |
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Carbohydrates (g) Which sugars (g) |
1,3 0,5 |
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Protéins (g) |
13 |
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Salt (g) |
1,2 |
Chill for an hour before serving. Enjoy these rillettes on seaweed croutons as a pre-starter for the aperitif, or on slices of toasted farmhouse bread as a starter. Why not spread them on your sandwiches for a picnic.
Once open keep in the fridge and eat within 48 hours after opening.
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