Who said that we always have to do French? Asian cuisine in particular knows many dishes with fish and we like to be surprised! The sardine may not be one of the most common fish species in Asia, but we have long loved this little silver fish. And so this time our head chef Thomas Vetter was inspired to create a culinary encounter that is perhaps second to none: there are fresh summer rolls with Breton sardines! A recipe made for spring. Freshness, sharpness, pep and everything to simply pick up and enjoy!
Ingredients:
- 1 can of sardines for frying with lemon and coriander from La Belle-Iloise
- 8 rice sheets
- 1 red pepper
- 1 yellow pepper
- 2 small carrots
- 2 red onions
- 1/2 zucchini
- 10 snow peas
- 30g mung bean sprouts
- 3 sticks of spring onions
- 15g fresh ginger
- 1 red chilli
- Handful of fresh coriander
- soy sauce
- fish sauce
- rice wine vinegar
- sugar
Preparation:
Peel the peppers and remove the core. Peel the carrots, peel and quarter the onions. Now cut or grate all the vegetables, including the courgettes and snow peas, into fine strips.
Deseed a chilli and cut into fine strips and place in a bowl with the remaining vegetable strips. Marinate the whole thing with some soy sauce, fish sauce and rice wine vinegar. Feel free to season generously here, the vegetables should absorb the taste of the sauces well. Finally, generously grate fresh ginger over the vegetables and marinade and leave to soak for about 10 minutes.
Then add chopped spring onions and fresh coriander and mix well again. If necessary, you can now season again with the sauces and a little sugar. Catch the juice resulting from marinating. You can use it afterwards as a dip.
Now let the rice sheets soak in a flavorful mixture of cold water and the vinegar. Remove them from the liquid after a maximum of 3 minutes to prevent the leaves from becoming mushy. They are good if they can be easily bent and rolled. It's best to only soak 2 leaves at a time. Let the leaves drain briefly, but do not let them dry completely, otherwise they will tear. Lay them out on a work surface and fill them with the vegetables and one sardine, cut in half lengthways. You can use the sardines cold, but it also tastes good if you fry them briefly (about 1 - 2 minutes) and then let them cool down again. Try what you like best.
Now fold over the outside of the rice paper (see photo) and roll everything into a nice, tight roll.
As a second dip, you can refine the sardine marinade with some fresh coriander. Whether warm or cold is up to you.
Bon Appetit!
Our wine recommendation
The Vinho Verde Quinta do Ameal 2016 Loureiro is very refreshing and beautifully mineral. It carries notes of citrus fruits and green notes of grass and clover, it is also slightly salty. A very charming wine with very little alcohol (11.5%) that is a perfect accompaniment to this dish.
