Mai recette du mois Champagne Julien Chopin à Monthelon Sardine chermoula et champagne carte noire brute nature Non classé

May : food pairing of the month

Chermoula sardine


  • 1 sardine in oil can
  • 200 g of bulgur
  • 1/2 bunch of cilantro
  • 1/2 red onion
  • 1 bunch of chives
  • 1/2 bunch of parsley
  • 1 lime


Drain the sardine in oil and keep the oil for the next steps (keep the can for the plating)

Cook the bulgur and let it cool. Be sure to drain it well.

Add the chiselled herbs, the juice of half lime and the olive oil to the bulgur.

Serve it in the sardine can.