Winter rolls with sardine sashimi and colourful vegetables by Aldwin Beets

· Recettes de chef

Winter rolls with sardine sashimi and colourful vegetables by Aldwin Beets
Whole sardines and winter vegetables: radishes, carrots, pak choi and purple potatoes
A fillet of Maison DEHESA smoked sardine on a blue-green plate

The products in the recipe by Aldwin Beets of the restaurant Gravity Bar

Close-up of the flesh of the smoked sardine
Smoked XXL sardine

Ingredients (serves 4):

Maison DEHESA smoked XXL sardine

Rice paper

Fennel

Purple potato

Yellow carrots (or another colour)

Curly kale

“Red Meat” radish

Mint

Sorrel

Meaux mustard

Method:

1. Boil the Vitelotte potatoes in salted water (skin on, starting in cold water).

2. Cut all the vegetables into julienne.

Vegetables cut into julienne: purple potatoes, radishes, cabbage and yellow carrots

3. Have a pan of hot water ready to dip the whole rice paper sheet in, without breaking it.

4. Once it has softened, lay the julienned vegetables, the sardine sashimi and then the mustard on it. Finish with the mint and sorrel.

Smoked sardine and vegetable julienne laid on a rice paper sheet
The roll closing up in the rice paper

5. Roll everything up quickly so that the rice paper stays sticky.

6. Finish by slicing the winter roll.

Smoked sardine, vegetable julienne and fresh herbs on the rice paper
The winter roll being folded

Chef’s tip:

Serve with a Greek yoghurt and fresh herb sauce, or an Asian nuoc mam sauce, according to taste.

The finished winter roll

Enjoy!