Little baskets with White Tuna (Albacore) and Anchovies from the Bay of Biscay
Little baskets with “Bonito del Norte” and Anchovies from the Bay of Biscay

Ingredients (for 6 little baskets)

  • 1 can “Serrats” “Bonito del Norte (White Tuna, Albacore)” – Olive Oil
  • 3 fillets “Serrats” Anchovies from the Bay of Biscay
  • 3 sheets brick pastry
  • 6 quail’s eggs
  • 6 tablespoons onion marmalade
  • 6 slices goat’s cheese
  • Butter
  • Paprika

Preparation

  • Cut each of the brick pastry sheets into 4. In a bun baking tray or flan mould, place a piece of the pastry and coat well with melted butter using a pastry brush.
  • Place a second sheet of pastry on the first one until it looks like a tulip (see picture). Add a few uncooked chickpeas (to be removed after baking) and bake briefly at 150º for 5 minutes. Remove the chickpeas and leave to cool.
  • When the tulips are cold, add a teaspoon of onion marmalade.
  • Top with a generous piece of “Bonito del Norte”.
  • Meanwhile, brown the slices of cheese in a frying pan.
  • When ready, place them on the “Bonito del Norte”, one per basket.
  • Lastly, add a griddled quail’s egg, a little paprika and half an anchovy fillet.

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