Sardines for frying

These sardines, Sardina Pilchardus Walbaum, are fished off the coast of Brittany between June and November, during the peak season, for a fat content that guarantees tender, soft and full-flavoured meat. These fresh sardines are carefully selected from local suppliers (small-scale fishing in Saint Guénolé - Penmarch, Douarnenez, Concarneau...). The topping and casing are done in the old-fashioned way, by hand.

For this preparation, these sardines are cooked in water and covered with semi-salted Breton AND organic churned butter