Sardines in Escabèche

Sardines in Escabèche

Ingredients:

12 fresh sardines

chervil

coriandre

parsley

chive

tarragon

3 large white onions of the country

3 tomatos bunches of the country

1 new clove of garlic

fresh thyme

Parmesan(meilleur chef cuisinier de france)

2 or 3 croutons wings

oil basil

olive oil extra virgin 1st cold pressure adds vinegar to balsamic

adds vinegar to Banyuls

a small round of black pepper mill

salt of Guérande

paprika

coriandre dries

Method:

Take fresh sardines, cut the head, empty them, before the oyster seller under cool water, delicately, by taking care not to damage the skin. Remove the central edge patiently, by leaving the tail, and book with the expenses until the moment of the meal. Prepare tomatos by removing the stalk, then incise them to you after having slightly scalded them.