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Pink pepper brisling sardines with warm potatoes and a cucumber-herb salad.
RecipesFire & Grill

Brisling Sardines with Pink Pepper

The aroma of pink pepper pairs with warm potatoes and a crisp cucumber-herb salad.

Preparation
10 min
Cooking
20 min
Difficulty
easy
Serves
2
Method

Prepare it with care.

  1. 01

    Prepare

    Arrange the brisling sardines on a shared plate with the sauce from the can. Add warm potatoes and a cucumber-herb salad. Finish with fresh herbs and lemon where it suits the serving.

  2. 02

    Serve

    Serve at the centre of an informal outdoor table while the warm elements are still warm.

Cook with

The recipe begins here.

Fried Brisling Sardines in Oil with Pink Peppers 100g
World Flavours

Fried Brisling Sardines in Oil with Pink Peppers 100g

FRIED BRISLING SARDINES IN OIL WITH PINK PEPPERCORNS, 100 G Carefully selected brisling sardines are fried to a golden texture, delivering a rich and satisfying flavour. Enhanced with pink peppercorns, they gain a subtle aromatic spice that highlights the natural taste of the fish. A well-balanced product with a refined flavour twist. Perfect for appetizers, on fresh bread, or as a distinctive addition to various dishes. INGREDIENTS: fried sprat bodies (Sprattus sprattus) 70%, rapeseed oil 28.1%, salt, pink peppercorns 0.1%, soy flour ALLERGENS: contains fish and soy ADDITIONAL INFORMATION: produced in a facility that also handles wheat flour, mustard powder and pistachio oil Net weight: 100 g

Golden Frying gives the small fish a satisfying texture.

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This recipe belongs to

Fire & Grill

A fire gives the evening a centre without deciding where it must go. Someone adds another log. Someone passes the bread. The food matters, but the people give the meal its meaning.

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Pairings

Complete the table.

Drink

Mineral water

Nutrition information

Nutrition for the product used.

These nutrition values apply to the Diplomats product used in the recipe, not to the complete prepared dish.

Energy1683 KJ / 407 KCALper 100 g
Fats37.5 Gper 100 g
Saturated fatty acids3.8 Gper 100 g
Proteins15.5 Gper 100 g
Salt1.05 Gper 100 g
Omega 34.1 Gper 100 g
Total carbohydrates1 Gper 100 g
Sugar1 Gper 100 g
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