Ventresca toast with piquillo pepper

Difficulty
Easy

Cooks in
20 min

Diners
2

Ventresca toast with piquillo pepper
Ventresca toast with piquillo pepper

Ingredients

2 ORBE tins of ventresca
100 g. of piquillo peppers
40 g. of fish fumet
Homemade bread

Preparation

Bread is cut in squares or small pieces, open ventresca tins and keep them. We grind the fish fumet already done with heads and bones from spare fish and we mix it with the piquillo peppers till we obtain a saucelike consistency.

Plate up

Put the pieces of already cut bread on a dish and place over each one a slice of ventresca and a little of piquillo pepper sauce.