1 pack of Selo de Mar smoked amberjack belly
1 pack of Selo de Mar anchovy butter
6 thin slices of corn bread
0.05 oz of fennel
3 tablespoon of olive oil
Put the olive oil in a frying pan to a medium heat.
Add the corn bread and fry for two minutes or until golden and remove.
Put on a platter provided with absorbent paper to remove the excess of flat.
Dam one of the sides of the bread with anchovy butter
Finish with the amberjack belly and the fennel.
In addition to the smoked Amberjack belly and anchovy butter SELO DE MAR, we used the products of the producers: Prata de Mel and Vale das Dúvidas
