Herb-infused sea bass sandwich with asparagus
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
METHOD
- 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.
- Chop the herbs and shallots.
- Ready the mayonnaise and add in the chopped herbs and shallots to season.
- 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.
- Fry in a sandwich pan with the asparagus tips.
- Serve.
