Don't forget to pour wine into the glasses.
Raw fish bruschetta/grape sparrow
Chef
Moshiko Gamleli
managed to bring the intimacy and romantic atmosphere from Jerusalem to Tel Aviv.
Bar 51
, which opened five years ago, although it does not wear white tablecloths on the tables or is located in an ancient and beautiful stone building like his
Mona
, the Jerusalem, but also in the heart of Hayarkon Street, Gamleli managed to create a pleasant place with precise lighting and a long long bar where you feel like spending an entire evening with Ben Or the partner by eating dishes that go straight to the heart.
In honor of Valentine's Day, we chose one of these, perfect for a romantic evening - bruschetta with fermented pepper spread, raw fish, strawberries and avocado.
Tip:
We recommend that you adopt the fermented pepper spread regularly.
A jar of it can last in the fridge for almost a year and it can season and add flavor to many dishes that need a little spiciness and of course as a great base for sandwiches.
If you don't have time and you really want to serve the dish spontaneously, you can omit it in this specific case and simply decorate with a slice of hot pepper for those who like it.
A bite explodes with flavors.
Bruschetta with a spread of fermented peppers and raw fish of Moshiko Gamlali
Ingredients for the recipe
-
3 slices rye bread cut in half
180 grams of white sea bream without the skin (ask the fish seller for the freshest)
½ avocado
3 strawberries (can be white)
1 lemon wedge
1 green hot pepper
Fresh oregano leaves
Coriander or mustard leaves
Atlantic salt
Olive oil
crème fraîche (permission)
Spread fermented chili pepper (for a medium jar)
1 kg of red chili pepper
35 grams of salt
25 grams of fenugreek
Conversion calculator
Preparation
How do you make bruschetta with fermented peppers and raw fish?
1
Prepare the fermented pepper spread: chop the stems of the peppers and grind them well with the salt and fenugreek seeds.
Transfer to a sterilized jar (wash well in boiling water and dry).
Fill not all the way to allow fermentation and seal well.
Leave for 48 hours and shake well once a day.
Can be kept in the refrigerator for a long time and season a variety of dishes and sandwiches.
2
The bread: toast the slices of bread on a hot pan (without oil).
3
The fish: cut the fish into medium cubes measuring 1x1 cm. Squeeze out half of the lemon (slices only of the flesh without the peel). Slice the strawberries and the avocado. Place everything in a bowl along with some oregano leaves and slices of hot green pepper (to taste). Season in Atlantic salt, olive oil and lemon juice.
4
The assembly: spread each bruschetta with the pepper spread, place a spoonful of crème fraîche on top and top the seasoned fish with the avocado and strawberries.
Place coriander or mustard leaves on top and serve.
More fish and seafood recipes
Intias sashimi and apple cream
Refreshing sashimi
Intias sashimi and horseradish root
Peruvian ceviche
Asian marinade
Fish and pea stew in green curry
Ikra is a home
Fish schnitzel with homemade chili sauce
Fish ceviche with mango and fresh corn
Shrimp skewers
Barboni with horseradish aioli
Fish schnitzel
Puree of Abnerus and Palamada peppers
Fish meatballs from Shayane restaurant
More on the same topic:
Moshiko Gamliali
Valentine
bruschetta
recipe
Peppers
Sashimi