2 slices whole wheat bread, toasted
Very good Dijon mustard (I prefer Fallot, but Maille is also good)
2 fillets (all there is) from one small red or line snapper, sautéed in fruity olive oil, fresh thyme, marjoram and rosemary, coarse sea salt and freshly ground white pepper to taste
2 thick slices of juicy, ripe tomato
Preparation
2. Spread the toast lightly with the mustard.
3. Deglaze the pan you sautéed the fish in with a little white wine. Put the fillets on the toast. Put the tomatoes atop the fillets. Drizzle the sauce over the sandwiches. Top each with an additional slice of toast, if you wish.
4. Serve with a small mesclun salad on the plate, or seasonal vegetables.
Wine Tip: Drink something crisp and refreshing. I like Sauvignon Blanc. Concha y Toro makes a delightful Sémillon/Sauvignon blend in the style of white Bordeaux (and it's only about $5 a bottle!)
