Sister City
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Seattle-Nantes
Sardine Recipes
The sardine fishery has been important on the Atlantic coast of France for centuries, but what turned it into a global industry was canning. Based on the French invention of food sterilization in glass jars in 1810, a confectioner in Nantes pioneered the first commercial canning factory for sardines in 1824. By 1883, Nantes was the capital of French food conservation with 24 canning factories. Today gourmet sardines in colorful tins are available in specialty food shops across France.
Pain grillé à la sardine (Sardine Toast)
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Ingredients:
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4 to 6 slices of a rustic baguette, toasted, or your favorite bread.
Two 3.75 ounce tins Sardines in olive oil
6 tablespoons unsalted butter, softened, or olive oil
1 or 2 medium Roma tomato, cut into 4-6 slices
Freshly ground black pepper
Dried finely crushed tarragon for garnish
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Directions:
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Slice and toast the bread, and cut into smaller pieces as desired. Spread the butter or olive oil on the freshly toasted bread slices.
Place a slice (or 2) of tomato on each bread slice. Sprinkle the pepper on the sliced tomato.
Place one sardine (or 2 as desired) on top of the tomato slice. Garnish with tarragon.
Serve and enjoy immediately!
Chihuly Garden
Shiso du potager, sardines de saint-gilles-croix-de-vie
Lucie Berthier Gembara
Sépia Restaurant, Nantes
This dish was created for the 45th anniversary of the twinning between Seattle and Nantes. Insired by her visit to Chihuly Garden and Glass in Seattle, Chef Lucie painted the plate with colorful edibles featuring shiso from the kitchen garden of the restaurant and sardines from the prestigious fishery just south of Nantes, the only port designated a Site Remarquable du Gout in France.
Recipe coming soon!
