A partner of Maison DEHESA, chef Antonin Bonnet shares his interpretation of cockles and of our mini sardines.
Cockles and sardinillas
Serves 4
Ingredients:
1 tin of Maison DEHESA XXS sardines
1 tin of cockles
Country bread
Butter
Garlic
Fennel stalks
Method:
Step 1:
Place some cockles in the bottom of the plate
Step 2:
Add the mini sardines and a few fennel stalks
Add a little olive oil
Step 3:
Rub a little garlic over the toasted bread, then simply butter it
Assemble your bite with bread, cockles, a sardinilla and a few fennel stalks. Serve as an aperitif!
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