Supreme bar, caper ravigote - Supreme bar, caper ravigote - Healthy and gourmet meal idea

Supreme bar, caper ravigote

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Bistro cuisine, Chef's recipe, Crustacean fish and seafood, Place
Servings: 4
Calories: 200kcal


  • 4 pavers Bar (150 g each)
  • 200 g Spinach sprout
  • 1 Shallot
  • 1 barrel Parsley
  • 1 Citron
  • 2 eggs
  • 100 g Butter
  • 4 tranches soft bread
  • 20 g Sicilian caper with salt or vinegar
  • 40 g Cornichon
  • 40 g Frilled almond
  • 1 C. soup Mustard
  • 3 c. soup Vinaigre de GĂ©rard
  • 20 cl Oil
  • Salt and pepper
  • Flower of salt


  • Desalt the capers for 3 hours in cold water. Drain. Chop the parsley, slice the shallot. Peel the lemon raw, take the quarters, cut them into cubes.
  • Make a vinaigrette with mustard, vinegar and oil. Salt, pepper. Clean the spinach shoots. In a frying pan, brown the almonds. Cut the bread into cubes after removing the crust. Spread them on a large plate.
  • Beat the eggs with a fork in a hollow dish. Salt and pepper the bars. Spread them on one side in the eggs and put them on the diced bread. Press with a spatula so that the bread adheres well to the egg.
  • In a frying pan, cook the croutons on the croutons side over low heat 4 to 5 min. Flip them over for 2 min again. Book warm. In the pan, heat the butter gently. When it's nutty, add the capers, chopped gherkins, lemon cubes and parsley.
  • Season the spinach sprouts with the vinaigrette. Spread on the plates. Drop a crispy bar. Sprinkle with almonds. Season with caper, fleur de sel and a pepper mill. Serve.

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