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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 €
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Sardines in oil
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Bread
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Poached eggs
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Spring onion (scallion)
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Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Hot box cheese
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.
Little lemon biscuits
These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)