Tartine du pêcheur
15 min.
Easy
6.65 €
4 people
7 Ingredients- 1
4 slices bread - 2
8 sardines in oil - 3
½ lemon - 4
1 spring onion (scallion) - 5
4 poacheds eggs - 6
salt - 7
pepper - Total weight: 870 grams
Step by step recipe
Stage 1 - ⌛ 3 min.
Arrange the sardine fillets on each slice and squeeze a little lemon juice over.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 10 min.
Scater a few chopped chives over, both leaves and flowers.
Stage 4
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 390 RDI=150 % | 2,320 RDI=220 % | 100 RDI=20 % | 1,450 RDI=70 % | 6,080 RDI: 70 % |
| Per 100 g | 40 RDI=20 % | 270 RDI=30 % | 10 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 100 RDI=40 % | 580 RDI=60 % | 30 RDI=4 % | 360 RDI=20 % | 1,520 RDI: 20 % |
- For 4 people : 6.65 €
- Per person : 1.70 €
Change currency:
Sardines in oil
Like these other recipes: Green and red salad with sardines and eggs mimosa, Red endive appetizers, Sardine and potato gratin, Douarnenez salad, Surf and turf club sandwich, ... See them all 5
Bread
You can get more informations, or check-out other recipes which use it, for example: Kale and potato soup, Bistro celery salad, Caesar salad, Harichou salad, Fried cheese toasties with avocado, ... See them all 76
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Eggs meurette, Fried bread with leek and poached egg , Artichoke hearts forestier , Polenta with spinach and soft-poached egg, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Cauliflower and avocado rémoulade, Sautéd mushrooms with spring onions and cured ham, How to prepare a spring onion, Purple artichokes braised in white wine, ... See them all 82
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture.
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)