Ingredients
- 8 gutted and scaled sardines
- 2 tablespoons olive oil
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the juice of 1 lemon
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a few sprigs of thyme
- 1 clove of peeled garlic
- 4 beef heart tomatoes
- 1 stick of celery
- 4 spring onions
- 10 radishes
- 1 pepper
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a few lettuce leaves
- 1/2 bunch of basil
- 500 g of beans
- 2 eggs
- 1 clove of garlic
- 8 anchovy fillets in olive oil
- 100 g of Niçoise olives
For the choron sauce
- 1 tomato
- 1/2 shallot
- 10 g butter
- 2 sprigs of thyme
- 1 teaspoon(s) tomato paste
- 1 teaspoon(s) of sugar
- 2 tablespoons of La Tourangelle béarnaise sauce
Preparation
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Prepare the Choron sauce: cut the tomato into small cubes, set aside half. Peel the shallot and chop it very finely. In a frying pan, stew it with the butter for 5 minutes, then add half of the tomato cubes, the chopped thyme and continue cooking for 10 minutes. Add the tomato puree, sugar and cook for another 5 minutes. Leave to cool. Then add the béarnaise and the remaining tomato cubes. Set aside in a cool place.
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In a salad bowl, pour the olive oil, lemon juice, thyme leaves and crushed garlic clove. Add the sardines and marinate for 15 minutes. Then grill them for 3 minutes on each side on the barbecue or griddle.
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Rinse the tomatoes and cut them into quarters. Cut the celery, spring onions and radishes into rounds. Thinly slice the pepper. Roughly chop the lettuce and basil leaves. Blanch the beans for 5 minutes then rinse them under cold water.
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Cook the eggs for 10 minutes in boiling water. Peel them and cut them into quarters.
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Rub each plate with the garlic clove. Then arrange the vegetables, sprinkle with chopped basil, salt and pepper. Add the anchovy fillets, egg quarters and olives. Finally, arrange the grilled sardines. Serve the choron sauce with the sardines.
