Frische Sommerrolle mit Koriander-Zitronen-Sardine à la Thomas Vetter - Maître Philippe & Filles

Fresh summer roll with coriander-lemon-sardine à la Thomas Vetter

Apéro Fisch Sardine

Who said that we always have to eat French? Asian cuisine in particular has many dishes with fish and we like to be surprised! Sardines may not be one of the most commonly used types of fish in Asia, but we have loved this small silver fish for a long time. And so our head chef Thomas Vetter was inspired this time to create a culinary encounter that is perhaps unparalleled: fresh summer rolls with Breton sardines! A recipe made for spring. Freshness, spiciness, pep and everything you can just 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 courgette
  • 10 sugar snap peas
  • 30g mung bean sprouts
  • 3 stalks of spring onions
  • 15g fresh ginger
  • 1 red chilli pepper
  • Handful of fresh coriander
  • soy sauce
  • Fish sauce
  • Rice wine vinegar
  • Sugar

Preparation:

Peel the peppers and remove the core. Peel the carrots, peel the onions and quarter them. Now cut or grate all the vegetables, including the zucchini and sugar snap peas, into fine strips.

Remove the seeds from a chilli pepper and cut it into thin strips and place it in a bowl with the remaining vegetable strips. Marinate the whole thing with a little soy sauce, fish sauce and rice wine vinegar. Season generously here, the vegetables should absorb the flavour of the sauces well. Finally, grate a generous amount of fresh ginger over the vegetables and marinade and let the whole thing sit for about 10 minutes.

Then add finely chopped spring onions and fresh coriander and mix everything well again. If necessary, you can now season again with the sauces and a little sugar. Collect the juice that results from the marinating. You can use it later as a dip.

Now soak the rice leaves in a spicy mixture of cold water and vinegar. Remove them from the liquid after a maximum of 3 minutes so that the leaves do not become mushy. They are good if they can be easily bent and rolled. It is best to only soak 2 leaves at a time. Let the leaves drain briefly, but do not dry completely, otherwise they will tear. Place them on a work surface and fill them with the vegetables and a sardine cut in half lengthways. You can use the sardine cold, but it also tastes good if you fry it briefly (approx. 1-2 minutes) and then let it cool down again. Try out what you like best.

Now fold over the outside of the rice sheets (see photo) and roll everything into a nice, firm roll.

As a second dip, you can refine the sardine marinade with some fresh coriander. Whether you use it warm or cold is up to you.

Bon appetite!

Our wine recommendation
The Oscar White 2023 Douro DOC (screw cap). With its lively and refreshing character, it is perfect for any occasion, be it a family picnic, an aperitif or a dinner with friends.

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