Difficulty:[usr 3]
Empty the anchovies and remove the fillets.
In each pastry sheet, cut 3 discs using a round, plain cookie cutter, brush with melted butter, sprinkle with blue poppy seeds.
Brown with salamander.
Wash zucchini, eggplant and red pepper in brunoise, put them in a sauté pan with olive oil over low heat for 10 minutes.
Peel, degerm the garlic, blanch quickly and cut into strips, preserve in the orange juice.
Infuse the lemongrass leaves in the vegetable broth, sieve, reduce by half, cream, add lemon juice, then add the butter in pieces, adjust the seasoning
Season the anchovy fillets with salt and pepper, add a small drizzle of olive oil, pass them under the salamander for 2 minutes on each side.
Arrange a disk of dough on a plate, place on it a spoonful of brunoise of vegetables, a little garlic and an anchovy, repeat the operation twice, ending with a disk, drizzling with a drizzle of olive oil. olive, surround with a cord of lemongrass cream.
Creation of chef Hubert
