Salted Sardines

Buy very fresh sardines, the skin must be shiny and the meat firm. Scale the sardines extremely accurately Cut off the heads and gut the fish. Clean them carefully with kitchen paper. Place in a shallow glass dish. Season with coarse “Guerande” salt and pepper. Cover the sardines with plastic wrap and let them rest in a cool place or in the vegetable drawer of the refrigerator. The next morning, wipe well with kitchen paper. Serve the sardines with toasted rye bread and lightly salted butter.

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