Bream tostada and grilled sesame seeds
Preparation time40 minutes
Winery pairingLe Rosé
- 230g nixtamalized corn flour
- 400ml tepid water
- 300 ml frying oil
- 1 bream filet
- 1 egg yolk
- 1 tablespoonful mustard
- 150ml sunflower oil
- 1/2 lime and its zest
- 3 sprigs of chives
- White sesame seeds
- 1 green onion
Step 1. Corn Tostada
- Mix the corn flour and water in a bowl. Knead until the water is absorbed and until a homogeneous ball is obtained. Cover with a damp cloth so that the mixture does not dry out.
- Preheat a hotplate to medium heat. Using a tortilla press or a dish, place a dough ball approximately 4cm in diameter between the two plastic disks and press on them to form a round tortilla approximately 15cm in size.
- Put the tortilla onto the hotplate and cook for 45 seconds. The edge should start to dry slightly. Turn it over and continue to cook for 1 min until small brown marks form.
- Turn it over again and leave to cook for another 15 seconds.
- Heat the oil in a saucepan to make the tostadas. Fry the tostadas in the oil for 3 min on each side. You can also put them in a deep fat fryer for a total of 2 min.
Step 2. Bream Tartare
- Make some mayonnaise in a bowl by mixing 1 egg yolk, 1 teaspoonful of mustard and gradually working in the oil.
- Add the lime zest and juice.
- Cut the bream filets into tartares and season with salt and pepper, then add 1 tablespoonful of mayonnaise with zest.
- Dry toast the sesame seeds in a frying pan for 5 min and transfer.
Step 3. Plating-Up
Put a tostada on a plate. Cover it with tartare, sprinkle with toasted sesame seeds and garnish with chopped chives.
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.