Courgette and sardine cream millefeuille
Delicious and refined, this recipe makes a gourmet amuse-bouche to kick off the festivities with sweet, iodine flavours!
2-4
people
25 min
preparation time
None
cooking time
All ingredients
2 tins of 120 g la belle-iloise sardine and whisky cream
1 chopped clove garlic
1 teaspoon chopped parsley
1 small courgette
2 tablespoons instant mashed potato powder
2 slices lemon
1 pinch pepper
3 pinches salt
Let's get started
Total time
25 min
Preparation
25 min
Cooking
None
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Step 1In a large bowl, mix the garlic, parsley, mashed potato, salt, pepper, and sardine cream
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Step 2Add 3 tablespoons of water, mix and leave to thicken in the refrigerator
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Step 3During this time, make thin lengthwise strips of courgette with a vegetable peeler (or a paring knife)
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Step 4Blanch these strips in boiling salted water for 30 seconds
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Step 5Immerse in cold water immediately to stop them cooking
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Step 6Drain on absorbent paper
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Step 7Place a teaspoon of the mixture on one end of a courgette strip and roll up
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Step 8Turn on their sides and decorate with a tiny sliver of lemon without the skin and 2 or 3 pink peppercorns
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Step 9Chill until ready to serve
Tips
You can also decorate them with green peppercorns or a slice of olive.
Other ideas
to capsize your taste buds
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