Makes 10 toasts
Step 1 : Tarama
Soak the bread crumb in milk for 5 minutes.
Remove the small skin that protects the cod egg pockets with a utility knife. Crumble the eggs.
Drain the breadcrumbs.
Place the cod eggs, bread crumbs and mustard in a blender. Mix for 3 minutes.
Add the egg yolks and mix again.
Once a homogeneous paste is obtained, gently add the oil as if to make a mayonnaise.
Add lemon juice, salt and pepper.
Rectify the seasoning if necessary.
Step 2 : Toppings
Burn the redcurrants with a blowtorch.
Cut the fennel into thin slices with a mandolin (be careful with your fingers!).
In a bowl, mix the fennel and currants. Season with lemon, salt and pepper.
Bring the olive oil to heat in the pan. Place the bread slices in order to brown them on both sides.
Place on kitchen roll to absorb oil.
Step 3 : Plating
Spread the tarama on the bread slices.
Add the fennel and redcurrant mixture.
Sprinkle small sprigs of bronze fennel onto the toasts.