Carrot mille-feuille with sardine cream
Refined, delicious and well-balanced, this carrot mille-feuille with whisky and sardine cream is the perfect appetiser to kick off the festivities and delight your guests!
4
people
25 min
preparation time
None
cooking time
All ingredients
2 cans (60 g each) whisky sardine cream
1 chopped garlic clove
1 teaspoon chopped parsley
2 carrots
2 tablespoons mashed potato in sachet
2 orange slices
4 slices of gingerbread
Salt and pepper
Let's get started
Total time
25 min
Preparation
25 min
Cooking
None
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Step 1Mix the garlic, parsley, mashed potato, salt, pepper and la belle-iloise Whisky Sardine Cream in a salad bowl
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Step 2Add 3 tablespoons of water, stir and leave to thicken in the fridge. Meanwhile, slice the carrot lengthways into thin strips
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Step 3Plunge the strips into boiling salted water for 30 seconds, then into very cold water to stop the cooking process. Drain on absorbent paper
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Step 4Take a teaspoon of the mixture, place it on one end of the carrot slice and roll it up
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Step 5After toasting and cutting a slice of gingerbread into 4 pieces, add a slice of flake on each piece Decorate with a piece of orange and a pinch of Christmas spice
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