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Fish salad à la bouillabaisse
Just a bit fresher than the original thanks to the crispy salad.Ingredients
chervil and chives
various types of lettuce (butterhead, romaine, lamb's lettuce)
white wine dressing
Sunflower oil
Parmesan cheese
Garlic
Olive oil
rouille mayonnaise
saffron rouille
Shallot
tramezzino bread
seafood mix
piment d'espelette
bouillabaisse
Preparation
- Make a salad from the lettuce and herbs. Season with the white wine dressing.
- Let the seafood mix thaw and pat dry.
- Sauté in sunflower oil with the shallot and garlic.
- Deglaze with a little bouillabaisse and let it reduce gently.
- Let cool to room temperature. Place this seafood mixture on the green salad with thinly sliced Parmesan cheese.
- Mix olive oil with piment d'espelette.
- Let the tramezzino bread thaw and spread with the piment mixture. Cut into thin strips, shape as desired, and bake crispy at 180°C in the oven. Drape over the salad.
- Finish with rouille mayonnaise
