Saint-Georges sardines in olive oil 115 g tin

Enjoy the iconic Saint-Georges sardines every day, a historic recipe from Belle-Iloise: sardines with fine flesh in a semi-fruity oil, simply delicious.

Created over 90 years ago by Georges Hilliet, founder of the Conserverie la Belle-Iloise, the iconic Saint-Georges sardines have been passed down through the generations in their now iconic red and yellow tin.

Prepared simply with a fruity extra virgin olive oil , the Saint-Georges reveal all the finesse of a sardine prepared in accordance with tradition. They embody the excellence of the artisanal know-how of La Belle-Iloise, passed down for three generations.

Caught at maturity, in season and as close to the coast as possible, the sardines are processed fresh, by hand, within 24 hours of their reception in Quiberon. Once selected, they are trimmed, brined, then cooked before being delicately canned. Lined up one by one, they are presented blank, a true guarantee of quality, then covered with a fruity olive oil, which will enhance the natural flavors of the fish.

Tasting tips

An exceptional product, to be enjoyed however you like : on buttered toast, in a salad, with potatoes or rice, in a pie, or even in homemade rillettes. Their firm, melt-in-the-mouth flesh makes each bite a simple, authentic pleasure.

Naturally rich in omega-3, vitamin D, calcium and phosphorus, sardines in olive oil are also real allies for your nutritional balance and retain all their qualities over time, until the can is opened.

The recipe for St-Georges puff pastries:

• Preparation: 10 min
• Cooking time: 15 min
• Quantity: 6 people

Ingredients

• 3 cans of 115g (345g) Saint-Georges sardines
• 1 roll of ready-made puff pastry
• 60 g of dried tomato caviar
• A few chopped basil leaves
• A little egg yolk (for the glaze)

Preparation

• Roll out the puff pastry and cut out 6 rectangles.
• Drain the sardines.
• Spread 1 heaped teaspoon of tomato caviar on each piece of dough.
• Then place 2 sardines head to tail.
• Sprinkle the sardines with chopped basil.
• In the dough cutouts, make strips and cover the sardines with 3 strips at an angle.
• Brush each pastry with the egg wash (egg yolk mixed with a drizzle of water).
• Bake in a hot oven at 210°C (Gas Mark 7) for 15 minutes.
• Serve warm.

Suggestion

• Serve these pastries with a salad mixed with a few tomato slices.
• Replace the sun-dried tomato caviar with tapenade (use half as much).