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Recipes

Miso toast with Basque Cantabrian Anchovies

Elaboration

Toast the slice of bread in a frying pan over a medium heat with sunflower oil.

Cut the anchovies into small pieces.

Finishing touch and presentation

Alternately add drops of mayonnaise and miso to the toast, then add the sliced anchovy to the miso drops. Finally, position the pea shoots on the mayonnaise drops.

  • Product:
  • Servings:
    6
  • Cooking time:
    30
  • Season:
    Spring, Autumn, Winter, Summer
  • Difficulty level:

Ingredients

  • 60g Basque Cantabrian Anchovies
  • 1 slice of ready sliced bread
  • 1 tbsp sunflower oil
  • 2 tbsp Japanese mayonnaise
  • 3 tbsp red miso
  • 1 tbsp pea shoots

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