Sardines à l’huile d’olive et aux poivres verts

The Sprat 4 months ago

The fattiest four sardines, peppery enough eaten plain that they pushed back. Green peppercorns are black pepper picked young and brined, the berry behind a steak au poivre vert. It wants warm potatoes and a spoon of crème fraîche to catch all that richness - eaten from the tin, it's a lot.