Mix 90g of flour with an egg.
Add 50g of white wine, salt and pepper.
Heat a pan to dry and spread with a brush the rectangles of dough (I made them 2 by 2).
Sprinkle with sprouted seeds of your choice and Espelette pepper, spend a few seconds under the grill.
It will take 3 tiles per person.
There I did my way. Cut 3 strips of zucchini green per person, dip them in boiling salted water for 30s, chill them in ice water to preserve the color and then heat them 2 minutes in the oven with a little olive oil . Season:
Parry the chosen fish in rectangles the size of the tiles. Unless you make the original recipe with mackerel of course.
Bake 5 minutes in the oven at 130 ° with a little olive oil, or go back and forth to the pan to keep it half cooked.
(The training): On the plates dress 3 strips of green zucchini then put the fish on it and cover with 3 tiles.
Salt with Maldon salt and drizzle with walnut oil.
Enjoy your meal from
Ingredients
Directions
Mix 90g of flour with an egg.
Add 50g of white wine, salt and pepper.
Heat a pan to dry and spread with a brush the rectangles of dough (I made them 2 by 2).
Sprinkle with sprouted seeds of your choice and Espelette pepper, spend a few seconds under the grill.
It will take 3 tiles per person.
There I did my way. Cut 3 strips of zucchini green per person, dip them in boiling salted water for 30s, chill them in ice water to preserve the color and then heat them 2 minutes in the oven with a little olive oil . Season:
Parry the chosen fish in rectangles the size of the tiles. Unless you make the original recipe with mackerel of course.
Bake 5 minutes in the oven at 130 ° with a little olive oil, or go back and forth to the pan to keep it half cooked.
(The training): On the plates dress 3 strips of green zucchini then put the fish on it and cover with 3 tiles.
Salt with Maldon salt and drizzle with walnut oil.
Enjoy your meal from
English 
French 