Sardines in Bordier butter with seaweed

Sardines in Bordier butter with seaweed. Firm-textured, flaky, pink-fleshed sardines in semi-salted Bordier butter with seaweed.

Serving tip: before opening, run the tin under hot water. Pour the contents into a frying pan. Reheat the sardines for 3 to 4 minutes, turning them over until the butter turns golden and foams. Try them on warm, oven-fresh sourdough.

About the sardines: The focus of La Quiberonnaise is sardines, which it prepares and cans by hand within 48 hours of the catch. The sardines are carefully selected and canned fresh using traditional techniques. Each tin is vintage-dated and improves with time in the tin.The cannery is committed to seasonal fishing - May to September for sardines - and sourcing its fish as close to the Quiberon coast as possible. 

About Bordier butter: le beurre Bordier is an artisanal French butter produced by Maison Bordier, a company founded by third generation butter and cheese maker Jean Yves Bordier. The butter comes from grass-fed cows in Brittany and South Normandy. The cream is matured and the butter is hand churned and kneaded with wooden teak paddles, a technique that dates back to the 19th century. The butter has a creamy, silken texture and rich, complex flavour with notes that deepen in intensity as the seasons change: floral notes in spring shift to caramel in summer and become toasty in winter. Bordier butter with seaweed is one of Maison Bordier's signature flavours.

About the cannery: La Quiberonnaise was founded in 1921 by Henriette Jourdan in the fishing port of Quiberon in Brittany. Today the cannery remains a family-run business, helmed by Henriette's grandsons, Thierry and Bernard Jourdan. The cannery is certified as one that practises outstanding craftsmanship and industrial expertise.