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Paris

TARAMA-FENNEL TOAST

Paris

TARAMA-FENNEL TOAST

BEST NEW BISTRO

TARAMA-FENNEL TOAST

TARAMA-FENNEL TOAST

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.
Toast:
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.

INGREDIENTS

  • 10 slices of country bread
  • 80 g of bread crumb
  • 300 g smoked cod eggs (available at fishmongers' shops, Monoprix, Grande Epicerie or smoked fish specialists such as Barthouil or Petrossian)
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 200 mL grape seed or peanut oil
  • 2 fennels
  • 100 g redcurrants
  • A bunch of bronze fennel (or a bunch of dill)
  • Olive oil
  • Lemon, salt and pepper to taste

by Baptiste Trudel

YARD CAVE

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