For 4 people
For 4 people
Cut the heads of the sardines, cut the bellies and empty them.
Place the sardines on slightly oiled parchment paper, then sprinkle with olive oil. Salt, pepper and sprinkle with thyme.
Cut the pepper, then cook it quickly in the pan with the olive oil.
Mix the fruity olive oil, the pepper, and the carved cebette. Salle with coarse salt and sprinkle with Espelette pepper.
Place the parchment paper sheet and sardines on the plancha for 5 minutes on each side.
Pour the fruity oil over the sardines, the pepper, sprinkle with lemon zest and fleur de sel.
Serve.
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