Seafood and Vegetables on Toast
Ingredients
- Ingredients
- 1 carrot
- 1 stalk Celery
- 1 White turnips
- ½ Cauliflower
- 1 small cooked Beet
- 1 potato
- Zucchini
- 2 small Artichoke
- 100 grams green Beans
- 8 Asparagus tip
- parsley
- 150 grams fish fillets
- 4 ready to cook, peeled Prawn
- 4 shrimp
- 150 milliliters dry white wine
- salt
- fresh cracked peppers
- peppercorns
- ½ cooked Lobster tail (meat)
- 1 garlic clove
- 1 slice Toast
- 1 tsp Caper
- 2 Anchovy fillet
- 1 hard-boiled egg yolk
- 4 slices Whole grain cracker
- Vinegar water
- 100 grams green, pitted Olives
- olive oil
Preparation steps
Rinse, clean and peel the vegetables if necessary. Cut carrots, celery and turnip into long pieces. Divide the cauliflower into small florets. Cut beetroot, potato and zucchini into slices and the artichoke into quarters.
In a pot, cook potatoes with turnips for about 15 minutes in boiling water. Add carrots, cauliflower, celery and green beans and cook vegetables together for about 7 minutes. Finally add the asparagus tips, artichokes and zucchini, cooking about 4-5 minutes more.
Rinse parsley, shake dry and remove leaves from stems. Cut the fish fillets into equal strips. Blanch shrimp, fish and prawns for 4 minutes in simmering water. Add white wine, salt, peppercorns, parsley stems and the lobster tail, and let it briefly cook.
Peel garlic. Soak toast in water, season with parsley leaves, garlic, capers, anchovies, egg yolks, salt and pepper and puree it into a smooth sauce.
Arrange whole grain crackers on a plate and sprinkle with a little water and vinegar. Spread 2 tablespoons of the sauce on the crackers. Layer vegetables, fish fillets, olives and sauce alternately on the biscuit. Season with olive oil, salt and pepper. Garnish with shellfish and more sauce.
