Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This is the Provençal name for a dish of very small fish fried in hot olive oil. It may also be called sartagnade or crespeou. Sartan is the Provençal name for a frying-pan.

The fish to be used, with their page numbers and local names, are the following:

small sardines, sardinettes

small anchovies, petits anchois