- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus chilling
- Effort: easy
- 1 ficelle loaf or thin baguette
- 2 tbsp olive oil, for brushing
- 1/2 tsp ground black pepper
- 70 ml olive oil
- 30 g shallots, sliced
- 8 sprigs basil
- 60 ml white wine
- 375 ml double cream
- 65 g parmesan, grated
- 160 g smoked halibut, cut into 6 x 3cm slices
- small bunch dill
Tips and Suggestions
So called because the shape of the ficelle slice reminds us of an old fashioned show shoe - and there's a certain alpine purity to the look of this canapé! Smoked halibut is available at good supermarkets and fishmongers - a possible substitute would be smoked eel.
1. Preheat the oven to 140C/gas 1.
2. Slice the ficelle thinly on an angle, brush with olive oil and black pepper, and toast in the oven until crisp but not browned.
3. Heat the 70ml of olive oil in a medium pan and cook the shallots gently until soft and translucent, but still white. Add the basil, white wine and cream and simmer gently until pale yellow in colour and reduced by about half.
4. Add the parmesan and pass through a sieve. Chill until set.
5. To serve: spread some parmesan cream onto the ficelle slices, curl the fish on top and decorate with a small sprig of dill.
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