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Finger Food with Anchovy Fillets from the Cantabrian Sea with citrus oil

1 package “Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil
6 slices Pancarré
100 g Spreadable cheese
1 g Agar agar
1 roll Marinated zucchini with oil, pepper, lime and salt
as required Pomegranate kernels
as required Grape juice
as required Orange zest

“Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil

How to make : Finger Food with Anchovy Fillets from the Cantabrian Sea with citrus oil

Prepare the emulsified grape juice: Extract the grape juice from the fruit and strain it through a fine-mesh strainer. In a bowl, combine the grape juice and agar agar (1 gram per 180 cl).
Heat the mixture over low heat, stirring constantly, until the agar agar has completely dissolved. Blend the mixture with an immersion blender to obtain a smooth emulsion. Allow the grape juice emulsion to cool completely.
Compose finger food: Spread spreadable cheese on panecarré triangles. Arrange the anchovies Rizzoli on the cheese. Add the zucchini roll marinated with oil, pepper, lime and salt, cut into thin slices.
Decorate with pomegranate seeds, a few drops of emulsified grape juice and orange zest.

This recipe was prepared for us by The Secret of Nobles.