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.


Preparation Method

  1. Cut the carrots with the spiralizer (if you don’t have them, cut them into the thinnest strands possible). Reserve.
  2. Clean the mushrooms with kitchen paper and cut them into thin slices.
  3. 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.
  4. Drain the oil from the sardines. Reserve.
  5. Drain the corn and mix it with the carrots, along with the croutons.
  6. Distribute among the serving containers, placing the sardine fillets on top. Sprinkle with coriander leaves and serve.
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