Wholesome sardine fennel sandwich
Cooking Time
30 mins
Serving Suggestion
2 people
Difficulty
Allergy information
How to make Wholesome sardine fennel sandwich
1
Bake the baguelino as indicated in the baking instructions. Let cool.
2
Cut the shallot in fine pieces and stew briefly in olive oil.
3
Cut the fennel into small pieces, add to the shallot and stew for 10 minutes.
4
Add the white wine.
5
Add the fennel seeds & yellow raisins followed by the pine nuts & chili flakes and let it simmer on low heat until the fennel is soft.
6
Allow to cool.
7
Finish with a splash of lemon juice and some zest.
8
Slice your bread horizontally and spread some citrus tapenade on the bottom of the bun, followed by the fennel preparation and sardines.
9
Finish with the green of the fennel.
Ingredients used
Vandemoortele Ingredients
Other Ingredients
Good quality canned sardines
Fresh fennel
1 shallot
Olive oil
Green fennel tops
Pine nuts
Chili flakes
Yellow raisins
Splash of white wine
Fennel seeds
Lemon (juice & zest)
Agrum tapenade
Citrus tapenade