Slow-cooked sardine spread, Shanghai-style

Slow-cooked sardine spread, Shanghai-style

£4.50

Slow-cooked sardine spread, delicately crumbled and cooked with with water chestnuts, carrots, onion, mung bean sprouts, shiitake mushrooms and topped with Nuoc mam fish sauce and a pop of star anise for sweet, woody, aniseed notes.

The Shanghai-style sardine spread is great on toast as an aperitif, or with rice, noodles, salad and spring rolls. 

La belle-iloise was founded in the fishing port of Quiberon, Brittany in 1932 by Georges Hilliet, when he was 22 years old. Quiberon was one of France’s key sardine canning hubs, with 14 canneries located there.

Hilliet was a firm believer in quality, artisanal production from the outset and resisted the emergence of mass retailing in the 60s, keeping faith with his own production values. He vowed he’d sooner sell his sardines from a basket on the beach than compromise on quality. The company was eventually re-named la belle-iloise, a tribute to the people of Belle-Ile - the island opposite Quiberon where the sardines are caught.

Today Hilliet’s granddaughter Caroline Hilliet Le Branchu helms the company, continuing her grandfather’s ethos of quality, sustainable production and tinned fish that melds traditional recipes with innovative flair.

The La Belle Iloise spread collection
Slow-cooked sardine spread with lemon, olives and almonds
Slow-cooked sardine spread, Shanghai-style
Slow-cooked sardine spread with fennel and sun-dried tomato
Slow-cooked sardine spread with aubergine, garlic and basil
Sardine and whisky spread

Energy, 1033 kJ / 249 kcal
Fat, 20g
- of which: Saturates, 3g
Carbohydrates, 1,4g
- of which: Sugars, 1,3g
Proteins, 14,5g
Salt, 0,7g

Ingredients: Sardine fillets (45.5%) (fish), sunflower oil, onions, carrots, mung bean sprouts (5%), spirit vinegar, water chestnuts, black mushrooms (1.8%), Nuoc mam sauce (fish), aromatic plants, shiitake mushrooms, manioc starch, salt, spices (including star anise 0.1%).

Weight: 80g

Origin: France