Recipes
Cut the zucchini into thin strips. Cut the ends with a mandolin.
Heat salted water and blanch the zucchini strips for 1 minute, then immerse them directly in cold water.
Drain and set aside.
Heat the cream for 1 minute, then add the pepper, salt, lemon zest, and cilantro off the heat.
Mix it all together.
Let cool and set aside for 1 hour.
Drain the sardines and mash them with a fork. Add a tablespoon of flavored cream.
Spread two zucchini strips. At one end, arrange a tablespoon of sardine rillettes. Wrap the zucchini strips by trapping the fish, then place the rolled onto a plate.
Repeat the operation until there is no more sardine rillettes.
Serve the rolls with the cilantro and lemon sauce.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.
