Sardines with sea lettuce, gingerbread, tomato confit and Dulse and red onion chutney
Ingredients. For 4 to 6 verrines :
3 slices of gingerbread . 1 can of sardines in oil . A tray of cherry tomatoes . Herbs of Provence . Dulse and red onion chutney . 5 g of sea lettuce . 10 cl of semi-dry white wine.
Cut two slices of gingerbread per glass using the glasses to obtain the same diameter, then soak them in the semi-dry white wine.
Cut the cherry tomatoes in half and place them in a gratin dish. Sprinkle with herbes
herbs, a little sugar and salt, then sprinkle with olive oil and bake for about
15 minutes.
Mix the sardines and sea lettuce with a fork.
Place a slice of gingerbread at the bottom of the verrines, followed by the sardines. Add a layer of orange Wakame chutney and another slice of gingerbread.
Fry some gingerbread cubes in a pan. Finally, add a layer of candied tomatoes and the gingerbread cubes.
A whole cherry tomato covered with fresh cream will decorate the whole.
Keep in a cool place.
