Carrot Spaghetti with Sardine Fillets
For the classic flavor of canned sardines, add carrots cut into thin spaghetti strands. Top with coriander leaves, corn and croutons, and help yourself to a plate full of warm colors and fresh flavors.
Ingredients
-
3 carrot
-
200 g white mushroom
-
1 teaspoon of salt
-
black pepper
-
200gr boiled sweet corn
-
150gr croutons with olive oil and garlic
-
coriander
Preparation Method
- Cut the carrots with the spiralizer (if you don’t have them, cut them into the thinnest strands possible). Reserve.
- Clean the mushrooms with kitchen paper and cut them into thin slices.
- Place the carrots and mushrooms in a bowl, add the juice of half a lemon, the olive oil, the flavored salt (see recipe), and a little pepper and mix well. Reserve.
- Drain the oil from the sardines. Reserve.
- Drain the corn and mix it with the carrots, along with the croutons.
- Distribute among the serving containers, placing the sardine fillets on top. Sprinkle with coriander leaves and serve.
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