To find out more...
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, Douarnenez salad, Red endive appetizers, Surf and turf club sandwich, Sardine and potato gratin, ... See them all 5
Bread
You can get more informations, or check-out other recipes which use it, for example: Smoked haddock and leek fondue tartines, Zucchini and tomato tartines au gratin, Refreshing summer salad, Gratin slices with spinach, Baked leek and Camembert slices, ... See them all 76
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Salad lyonnaise, Eggs Benedict , Baked potatoes with poached egg and tuna sauce , Fried bread with leek and poached egg , Eggs Arsène, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Warm cauliflower salad with two cheeses, Lebanese Tabbouleh, New Zealand pies, Green avocado salad, ... See them all 82
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
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.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)