• Medium
  • 4
  • Sardines


  • 300g of small fresh (or frozen) peas
  • 1 250g soft goat's cheese
  • 1 lemon
  • 1 bunch of chives
  • Nutmeg, a pinch of Espelette chilli
  • Salt, ground pepper


  1. Blanch the peas in salted water for 5 minutes. Set aside the cooking water and cool the peas under ice-cold water straight away to keep them nice and green.
  2. Add the peas and a little of their cooking water to a blender. Mix them with a pinch or two of salt, one grind of pepper and the juice of half a lemon.
  3. Pass the blend through a sieve to remove the pea skins.
  4. In a bowl, use a fork to mix the cheese, the drained and smashed sardines, a pinch of nutmeg, a few grinds of pepper, the Espelette chilli, the juice of half a lemon and the chopped chives.
  5. To serve, place the cold pea coulis in the washed sardine can (or a similar-sized container) then use two tablespoons to form a quenelle shape from the sardine mix. Place this on the coulis in the middle of the dish.

Les plus de cette recette

Serve this lovely, fresh starter with toasted crackers topped with tapenade and a Languedoc wine such as "Picpoul de Pinet". Excessive drinking may damage your health, drink with moderation.

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