Toast, fried egg & trout
Toast, fried egg, pomegranate, zucchini & trout
People
For 4Preparation time
20 minutesWinery pairing
Le Rosé
INGREDIENTS
- 2 slices smoked trout
- 2 slices farmhouse bread
- 2 eggs
- 1 Zephyr zucchini
- 1 pomegranate
- 1/2 lemon
- 1 tablespoonful za’atar
- 50g ricotta cheese
- 2 drizzles of olive oil
- Salt & pepper
- Baby shoots or herbs to garnish
Recipe
Step 1. Directions
- Brush oil over the bread slices and toast them under the grill for 5 min. Cook the fried eggs in 1 tablespoonful of olive oil. Using a mandolin, cut strips of zucchini and season them with lemon juice, olive oil, and a little salt.
- Halve the pomegranate and extract the pulp. Cut strips of smoked trout. Spread the toast with ricotta cheese and add some pepper.
Step 2. Plating-Up
Arrange all the ingredients harmoniously. Add a drizzle of olive oil and sprinkle with za’atar.
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.
