A recipe from Ferdy DEBECKER - Bocuse de Bronze 1999
Catégorie : Fish
Niveau : Novice
Temps de préparation : 30 minutes
Ingredients for 6 servings
Bake in the oven for one minute at 180 °C.
Blanch and skin the tomato and dice very finely.
Clean the asparagus, cook in boiling salted water and then refresh in cold water. Cut them lengthwise and then into three centimetre diamond shapes. Keep warm.
Cut 10 x 3 cm rectangles of Focaccia. Fry them in the olive oil until golden.
Cut the sardines into pieces, season them with salt, pepper and pistachio oil. Arrange them on the slices of bread.