Gilda with bonito mousse

Type of dish: Finger foods
Temperature: Cold
Cuisine type: Basque cuisine
Conservation technique: Refrigeration
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Green olives 0.035 kg
Anchovies in oil 0.02 kg
Ibarra chilli 60.0 g
Extra virgin olive oil 0.025 l
French bread stick 0.005 ud
Albacore mousse 0.05 kg
See Recipe
Bonito in oil, chunks 0.029 kg
Butter 0.007 kg
Table salt 0.286 g
Bechamel (roux 110) for villeroy or mousses 0.043 l
Elaboration
  • On a wooden skewer, insert two olives, the piparra cut in half and two anchovies, alternating all the ingredients.
  • Drizzle with a little high-quality extra virgin olive oil.
  • Prepare the bonito mousse.
  • Serve on a slice of bread spread with the bonito mousse.
Nutritional information (1 portion)
Energy
108.23
kcal
Carbohydrates
1.78
g
Proteins
2.71
g
Lipids
10.04
g
Sugars 0.95 g
Salt (Sodium) 1100.57 mg
Folic acid 3.74 ug
Vitamin C 9.65 g
Vitamin A 27.45 ug
Zinc 0.24 mg
Iron 0.57 mg
Calcium 29.93 mg
Cholesterol 11.37 mg
Polyunsaturated fatty acids 1.87 g
Monounsaturated fatty acids 5.46 g
Saturates 2.18 g
Fiber 0.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.