Ingredients
10
- 500 g fennel
- 350 g grilled bell pepper & curry sauce
- 400 g marinated sardines
- 15 bread sticks
- 10 sea fennel
- 10 violets
Used bresc products
Ingredients
Preparation method
Cut the fennel very thinly using a slicer and dress it with half of the grilled bell pepper & curry sauce. Place the salad in the glass and divide the julienned sardines over it. Add 1.5 breadsticks to each glass and finish with the remaining sauce. Garnish with the sea fennel sprigs and the edible violets.
Tags
PS in foodservice