Title: River Fish Melts On French Toasts
Categories: Appetizer Chef Fish
Yield: 20 Servings

1		Thin stick French bread,
		Sliced thinly
		Olive oil
20	sm	Fish melts, from flathead,
		Salmon, river trout, mullet
		Etc
		(order from your local
		Fishmonger)
		Squeeze of lemon juice
1	ts	Finely chopped garlic
		TO SERVE:
		Green olive tapenade
		(optional)

Toast the slices of bread until golden brown and arrange on a large serving plate. Heat some olive oil in a pan until it starts to smoke and cook the fish melts with a squeeze of lemon juice and the garlic tossing carefully until the melts are firm and cooked. Place the melts in a coil shape on each toast and serve as they are or with a teaspoonful of green olive tapenade. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue May'94

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