Sea and wine pairings All the recipes Gros-Plant du Pays Nantais Marinated sardine fillets By Olivier Giraudet, Le Laurier Fleuri – Vertou For 4 Ingredients : 12 sardines 100 g (3.5 oz.) ricotta 1 oxheart tomato 1 Green Zebra tomato 1 pineapple tomato 1 white tomato 25 g (.9 oz.) pesto Olive oil Lemon juice Step 1 : Fillet the sardines. Step 2 : Marinate the sardines in lemon juice for 15 minutes. Step 3 : Drain the sardines and season with fleur de sel and Espelette pepper. Step 4 : Blanch and peel the tomatoes. Cut them in quarters. Step 5 : Mix 100 g (3.5 oz.) ricotta with 25 g (.9 oz.) pesto, salt and pepper. Step 6 : To serve, arrange the seasoned tomatoes, the sardine fillets and dots of ricotta around a circle of pesto in the center of the plate. Step 7 : Add a few zucchini seeds and a thin slice of toasted bread. Share