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Sardines with red kidney beans in mustard-lemon sauce
Canned sardines in olive oil served over a quick mustard, lemon and parsley sauce, topped with red kidney beans — an easy healthy lunch or starter for two.
10 minYellow FriendLiquid GoldQuality Control
Wat je nodig hebt
2
personenZo doet Maurice het
no-cook
- 1
Open the tins of sardines and pour the sardine oil into a wide shallow bowl.
- 2
Add the mustard to the oil in the bowl.
- 3
Chop the fresh parsley and add it to the bowl.
- 4
Whisk the mixture together, then whisk in the extra virgin olive oil.
- 5
Add the egg yolk and whisk it into the dressing.
- 6
Squeeze in the lemon juice and whisk again until smooth.
- 7
Place the sardines on top of the sauce in the bowl.
- 8
Drain and rinse the red kidney beans under running tap water.
- 9
Spoon the kidney beans over the sardines and sauce.
- 10
Serve with slices of sourdough bread.
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