Marine canapés
Instructions
Cut the fish heads, scales, delete the innards, boil them in a court-bouillon made with a stalk of celery, half an onion, a teaspoon of vinegar and salt.
When they are cooked, drain them, let them cool, remove the bones and cut the flesh into small pieces.
In a skillet Sauté garlic clove in a knob of butter and two tablespoons of olive oil and then take it out; Add the fish and crushing with a wooden spoon; pepper.
Toast the slices of bread, put over the mixture and serve.
