Small toasts with anchovy butter and smoked Amberjack belly


1 pack of Selo de Mar smoked amberjack belly
1 pack of Selo de Mar anchovy butter
6 thin slices of corn bread
0.05 oz of fennel
3 tablespoon of olive oil


Put the olive oil in a frying pan to a medium heat.
Add the corn bread and fry for two minutes or until golden and remove.
Put on a platter provided with absorbent paper to remove the excess of flat.
Dam one of the sides of the bread with anchovy butter
Finish with the amberjack belly and the fennel.

By the hands of chef Can The Can.
Want to know similar recipes?

Learn More

We use cookies to personalize content and provide an improved experience for our users. Please visit our cookie policy for more information. More information