Stonefish roe

For 6 people:

6 slices of bread
150 g rockfish roe
4 tablespoons crème fraiche
½ finely chopped red onion
Fresh thyme
4 quail egg yolks

Cut out the bread with a glass and toast the small loaves in a toaster. Then add a small spoonful of crème fraiche and a large spoonful of rockfish roe. Sprinkle with red onion and garnish with a little fresh thyme. Place a yolk from a quail egg on top in the eggshell.

Also see the beautiful and inspiring table setting we made for this dish, just here.