200 g of green courgette
200 g of yellow courgette
100 g of carrot
100 g of yellow carrot
100 g of cherry tomatoes
100 g of onion
50 ml of white wine
20 g of butter
Oil for frying
250 g of sprats (1 pack)
Rye flour for breading
Salt
4 large capers
Herbs
Slice the carrots and courgettes and rinse. Slice the onions. Rinse the sprats, then place them in twos, bellies touching, season with salt and bread them in the rye flour. Heat the oil in a pan and melt the butter in the oil. Lightly fry the onion, carrot and courgette slices. Add the wine. Turn up the heat slightly and season with salt. Add the cherry tomatoes (halved) and herbs. Fry the sprats in a separate pan until golden brown. Serve immediately, garnished with the capers.
