
Millefeuille of vegetables and sardines with Le Guérandais fine salt flavoured with organic herbs
Personnes
4
Difficulty
Medium
Preparation
45 min
Cooking
5 min
Budget
Affordable

Idéal avec Flavored salt
Ingredients
- 4 SARDINES FRAÎCHES
- 1 AUBERGINE ALLONGÉE
- 1 COURGETTE
- 2 GROSSES TOMATES COEUR-DE-BOEUF
- 1 OIGNON
- HUILE D’OLIVE
- 25G DE SEL FIN AROMATISÉ AUX HERBES BIO
- 25G DE SEL FIN AROMATISÉ AUX HERBES BIO
- 1 CITRON
- 10G D’ALGUES (LAITUE DE MER OU MORI)
Preparation
-
The day before:
Cut the sardines in half, removing the center and large bones. Rinse the sardines in clean water, dry them, then marinate them overnight in a bowl containing 4 tablespoons of oil, 50g of Le Guérandais coarse grey salt flavored with herbes de Provence and the juice of one lemon. -
Same day:
Preheat oven thermostat 6-7 / 200°c.
Thinly slice the eggplants, zucchinis, tomatoes and onions. Quickly fry the eggplants and zucchinis in a little olive oil.
Place one eggplant slice, one half-sardine, one zucchini slice, one half-sardine, one onion slice and one tomato slice, one on top of the other, on a baking tray lined with parchment paper. Repeat until you've used up all the vegetable slices.
Sprinkle with coarse gray salt flavored with herbes de Provence. -
You can also flavour your coarse grey salt yourself:
- Lemon: Zest your lemon. To remove the moisture from the peel, heat the zest covered with a little salt in a very hot oven for around ten minutes. After cooling, chop the zest and mix with Le Guérandais coarse grey salt.
- Seaweed: Desalinate the seaweed in clear water, chop and mix with Le Guérandais coarse grey salt.
Place the millefeuilles in a hot oven for 10 minutes. Before serving, add another drizzle of olive oil.