Elle & Vire Recipes
by Patricia Kettenhofen Photographer


Preparation : 20 min.
Cooking : 5 min.
Resting : 1h00
6 persons

To prepare this dish

Ingredient list
Cutting of zucchini
3 zucchini
Making the coriander sauce
10 cl So Light
2 pincées salt and pepper
1 zeste d'1/4 de citron
5 springs coriander
Training of sardine rolls
345 g sardines à l'huile (soit 3 boîtes)
1 tbsp So Light
Elle & Vire products used
Necessary ustensils

The recipe,
step by step

  1. 1

    Cutting of zucchini

    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.

  2. 2

    Making the coriander sauce

    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.

  3. 3

    Training of sardine rolls

    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.

A few words about the author…

Patricia Kettenhofen

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.