Page 366 - YC Cooking School

Spatula
Citrus reamer

Mixing bowls
Kitchen spoons
Microplane
Whisk

What to do:

1. Preheat the oven to grill.
2. Place the pieces of bread onto an oven tray and toast gently on the middle shelf in the
oven.
3. When golden brown on one side, turn them over and brown the other side.

4. Remove from the oven and set aside to cool.
5. Place a nonstick pan on medium heat.
6. Coat the hake with a little olive oil and season with salt and pepper.
7. Place the hake in a hot pan and cook for about 3 minutes on each side or until it flakes
naturally when you press on it.
8. Remove from the pan and set aside to cool completely.
9. Place the avocado flesh in a small bowl and add the lemon and grapefruit juice. Mash

until smooth and season with salt and pepper if need be. Set aside.
10. In a bowl, add the grapefruit zest, mayo and chives and give it a quick mix.
11. Gently flake the hake into the herbed mayo and stir. Adjust the seasoning if need be.
12. To assemble, spread a thin layer of avocado puree onto each slice of toast.
13. Top with a quenelle of hake mayo and garnish with half a grapefruit segment, a few
micro-greens and a sprinkling of caster sugar, just before serving.

© Recipe copyright of Franck Dangereux

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