6 small fish fillets
2 tablespoons of lemon juice
1 small onion, finely chopped
1/4 cup olive oil
8 slices of bread, crust removed
2 coarsely grated carrots
4 sprigs of thyme or parsley
Salt to taste
6 small fish fillets
2 tablespoons of lemon juice
1 small onion, finely chopped
1/4 cup olive oil
8 slices of bread, crust removed
2 coarsely grated carrots
4 sprigs of thyme or parsley
Salt to taste
In a food processor, combine the fish seasoned with salt, lemon juice, and onion
Process rapidly
Transfer the mixture to a pan with olive oil
Cook over medium heat for 5 minutes or until the mixture thickens slightly. Reserve
Take each slice of bread and place it on a muffin tin
Press the bread to obtain the shape of a barquette
Bake in a moderate oven (180°C) preheated, until golden brown
Remove from the oven and unmold
Fill each barquette with the fish refrying and top with grated carrot
Garnish with thyme and serve warm or at room temperature
212 calories per serving
