Carasau bread croutons with sea bass
PORTIONS
8
COOKING
10 Min
PREPARATION
10 Min
TIME
20 Min
DIFFICULTY
Molto facile
Ingredients
For about 25 small croutons
3 sea bass fillets
4 leaves of carasau bread
Pickled pink pepper
Extra virgin olive oil
Lemon
Parsley
Thyme
Black pepper
Salt
3 sea bass fillets
4 leaves of carasau bread
Pickled pink pepper
Extra virgin olive oil
Lemon
Parsley
Thyme
Black pepper
Salt
PORTIONS
8
COOKING
10 Min
PREPARATION
10 Min
TIME
10 Min
DIFFICULTY
Molto facile
Ingredients
For about 25 small croutons
3 sea bass fillets
4 leaves of carasau bread
Pickled pink pepper
Extra virgin olive oil
Lemon
Parsley
Thyme
Black pepper
Salt
3 sea bass fillets
4 leaves of carasau bread
Pickled pink pepper
Extra virgin olive oil
Lemon
Parsley
Thyme
Black pepper
Salt
Preparation
We steam the fish with a few sprigs of thyme. After cooking, let it cool and then shred it. In a bowl, place the fish, a drizzle of oil, thyme leaves, chopped parsley, salt, black pepper, pink pepper and lemon. Leave to marinate for half an hour in the fridge and serve very cold.
Carefully cut each Carasau bread into 6 squares (if you want more quantity just make them small). Pour a drizzle of oil for each crouton and add the sea bass mixture.
Lastly you can still grind a little pepper and add a final drizzle of oil. I really like Tabasco, so I added a few drops instead of black pepper, but it's a question of taste.
Carasau Bread recipes
