• Medium
  • 4
  • Sardines


  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.


  • 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

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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