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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.
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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.
- 90 g : jar
Sardine (Sardina pilchardus, fished in the Channel and Celtic seas, Breton auctions) 60 %, cream, salt, Espelette pepper 0,5 %, pepper, thickening agent extracted from seaweed: carrageenan.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||776/187|
|Total fat (g)||14|
|Saturated fat (g)||6.9|