CookEat Recipe
Mushroom and Cucumber Baguette Bites
Sautéed mushrooms and ginger are combined with cooked white fish, finely diced cucumber, mint and herbs. Spoon the topping onto small crisp baguette toasts.
Method
Steps
Step 1
Clean and finely chop the mushrooms. Peel and mince the ginger. Heat 1 tablespoon olive oil in a wide pan over medium heat; cook both for 8–10 minutes, stirring, until soft and their liquid has evaporated. Transfer to a bowl.
Step 2
Use raw boneless white-fish fillets, such as cod, and check for bones. Cut into 2 cm pieces. Heat the remaining tablespoon oil in the pan and cook the fish over medium heat for about 6–8 minutes, turning gently, until a clean thermometer reads 70°C in the thickest pieces. Flake into the mushrooms.
Step 3
Wash and finely dice the cucumber. Wash and finely chop the mint and herbs. Fold these through the cooked fish and mushroom mixture.
Step 4
Heat the oven to 200°C. Slice the baguette into small thin rounds and bake for 5–8 minutes until crisp. Spoon on the finely chopped topping immediately before serving in twelve small tasting portions.
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Cooked 4 times