Recipes
Combine the cream cheese with the diced cucumber, grated lime zest (using a Microplane), olive oil and season with pepper. Transfer to a piping bag fitted with a plain tip.
Bake the blinis for 2 to 3 minutes at 180°C. Cool.
Cut the bottarga into thin slices.
Soak the gelatine in cold water. Heat the lemon juice, add the gelatine and mix. Puree the avocado pulp and work through a fine sieve. Add the olive oil, lemon juice, grated garlic (using a Microplane), Espelette pepper and adjust the seasoning.
Stir the cream cheese and add it to the first mixture.
Transfer to a piping bag fitted with a star tip.
Dice the sea bream fillet, add the lime juice and grated zest, horseradish puree, and olive oil.
Adjust the seasoning.
Let marinate for at least 2 hours in the refrigerator.
Combine all ingredients together.
Transfer to a piping bag fitted with a plain tip.
Pipe the horseradish cream onto the toasts, top with the diced marinated fish and decorate with a borage flower and a mustard sprout.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
