Fish bruschettas

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Ingredients

  • 1 Lawyer
  • 1 C. soup Yuzu juice or lime juice
  • 1 C. soup Olive oil
  • 250 g Salt and pepper
  • 3 cl Radis
  • 4 tranches Cive or onion new
  • 4 tranches Pistachio
  • 1 Olive oil
  • 1/2 Bread with kamut flour
  • 1 Red tuna
  • 1 C. coffee Sesame oil
  • 2 tbsp. soup Pink grapefruit
  • Fresh coriander
  • Flower of salt
  • Ground pepper
  • Rice flour bread
  • Wild red smoked salmon
  • Courgette
  • Yellow lemon
  • Natural yogurt
  • Pâte de wasabi
  • Olive oil
  • Flower of salt
  • Ground pepper

Instructions

  • Avocado, Pink Radish and Pistachio: For 1 string: Crush the flesh of 1 ripe avocado with 1 tbsp. tablespoons yuzu (or lime) juice and 1 tbsp. tablespoon of olive oil. Salt, pepper, cool. Spread on the toasted bread and add slices of radish, a little chopped onion or new onion and crushed pistachios. Sprinkle with olive oil, salt and pepper.
  • Bluefin tuna, pink grapefruit and coriander: For 4 large slices of kamut flour bread: Marinate 250 g of fresh bluefin tuna, cut into strips, into 3 cl of sesame oil. On the toast, make rose grapefruit supremes, and slices of tuna, add sprigs of coriander, fleur de sel and freshly ground pepper.
  • Smoked salmon, zucchini and wasabi yogurt: Wash the zucchini and cut it into thin slices, lengthwise, with the mandolin, or cut it into fine spaghetti. l Squeeze the juice of ½ lemon, mix it with yogurt, wasabi and olive oil. Toast slices of bread. Spread them with wasabi yoghurt, cover with slices of zucchini and a slice of salmon. Season lightly with fleur de sel and pepper, munch!

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