Sardines in Breton Bordier butter, La Quiberonnaise

These sardines in Breton butter are a specialty from France. The combination of sardines and salted keg butter is a MUST for every sardine lover. The unbeatable thing about this product is that the butter needed for frying is simply included. Marinated in Bordier butter according to Jean-Yves Bordier, these sardines are eaten warm. To do this, the closed can is heated in a water bath so that the butter liquefies. After heating, you open the can and lightly fry the sardines in the pan or just heat them up, as you prefer. They go perfectly with a crispy slice of baguette or country bread. This recipe for `La Quiberonnaise Sardines in Breton Butter` is a fusion between one of France`s finest canned fish makers `La Quiberonnaise` and arguably the most renowned craftsman when it comes to Breton casserole butter, Jean-Yves Bordier. Located in the fishing port of the Quiberon peninsula in Brittany, the company has specialized over time in canned sardines. The production of canned sardines from the company `La Quiberonnaise` takes place exclusively from seasonal catches in the months of August to September of each year.