Vegetables with Sardine Sauce in French Style

Ingredients

• 10 sardine fillets (in salt)
• 600 g cauliflower
• Salt
• 5 stalks celery
• 1 red bell pepper
• 4 Carrots
• 1 Zucchini
• 12 small yellow cocktail tomatoes
• 1 salad herb (as desired)
• 8 garlic cloves
• 4 sprigs Parsley
• 100 ml hot red wine vinegar
• 80 ml olive oil
• Pepper

Instructions

1. 1.

   Rinse the sardine fillets under cold water and soak them in cold water, changing the water 1-2 times. Wash the cauliflower and cut into florets. Blanch in boiling salted water for 5 minutes, shock with ice water, then drain.

2. 2.

   Halve the bell pepper, remove seeds and membranes, and slice into strips. Wash and trim celery to 8‑10 cm lengths. Peel carrots and cut into sticks. Halve zucchini lengthwise and slice into rounds. Rinse cocktail tomatoes and pat dry. Wash salad herb and tear into leaves.

3. 3.

   Peel a garlic clove and place in a blender. Shake parsley dry and add the leaves to the blender. Drain sardines, add them with parsley and garlic, pulse briefly. Add hot vinegar and olive oil, blend again, then season with salt and pepper. Serve as a dip in four bowls and arrange vegetables with the dip on four plates.