This month's recipes with Geneviève Lethu

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Sardine carpaccio

Preparation : 30 min

• Fillet the sardines and remove the skin. Place the fillets on a plate and pour over the juice of ½ the lemon. Leave to marinate 1 or 2 hours. • Finely chop the peeled shallot and chives. Put to one side. • On removing from the refrigerator, dress the fillets in a dish. Throw away the marinade. • Lightly sprinkle with the lemon juice and add a good dash of olive oil. Season with pepper and salt from the mill then sprinkle over the chives and chopped shallots. • Serve chilled. Accompany with some salad leaves dressed in balsamic vinegar and olive oil.