1000 feuilles with blood sausage and sardine

Ingredients for 6 people:

6 big sardines, 3 large dark blood sausages, olive oil, 6 slices of sandwich bread, salt and ground pepper, 1/4 liter (0.25 qt) of Balsamic vinegar.

Making:

Put the Balsamic vinegar in a casserole, and let it reduce until it is a thick consistency (like syrup).

Cut 6 rectangular pieces of sandwich bread in wedges 1.5'' x 2.5''. Lightly toast them in the oven for 5 minutes at 200°C (390°F).

Once the rectangular pieces of sandwich bread are cold and dry, slice generous portions of blood sausage. Arrange the slices on the dry sandwich bread. Finish the 1000 feuilles, with the sardines, olive oil, salt & pepper.

Lay the 1000 feuilles, carefully on the Appolia dish, and put it in the oven for 4 minutes at 220°C (430°F).

Upon removing them from the oven, top with some of the balsamic syrup on the sardines.

The Chef's suggestion:

Serve it hot, with a salad topped with Parmesan cheese.