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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.