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 METHOD

  1. Bake the bread in the traditional way, letting the dough rise and baking for 20 minutes at 190ºC. Leave to stand in the fridge for a night, wrapped in cling film.
  2. Chop the herbs and shallots.
  3. Ready the mayonnaise and add in the chopped herbs and shallots to season.
  4. Finely slice the fish; cut the bread into slices and spread...

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 METHOD

  1. Bake the bread in the traditional way, letting the dough rise and baking for 20 minutes at 190ºC. Leave to stand in the fridge for a night, wrapped in cling film.
  2. Chop the herbs and shallots.
  3. Ready the mayonnaise and add in the chopped herbs and shallots to season.
  4. Finely slice the fish; cut the bread into slices and spread with flavoured mayonnaise; place fish on top and cover with another slice of bread.
  5. Fry in a sandwich pan with the asparagus tips.
  6. Serve.

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Ingredients 4 persons
  • INGREDIENTS
  • 300 g clean sea bass fillet
  • BREAD
  • 500 g flour
  • 50 ml extra virgin olive oil
  • 10 g beer yeast
  • 250 ml water
  • Salt
  • THE MAYONNAISE
  • 2 egg yolks
  • 1 spoonful lemon juice
  • 200 ml oil
  • Salt
  • 1 spoonful mustard
  • 20 g chopped shallots
  • Diced marjoram
  • Thyme
  • Chive.
Recipes. The Cook & Chef Institute