Toast with grilled vegetables and cod liver butter
This “beurre de foie de morue” pairs beautifully with the grilled vegetables and toast. Don’t be put off by the cod liver butter—this “foie gras of the sea” is incredibly healthy and praised for its unique flavor. A truly special product that everyone should try at least once!
To make the butter, press the pieces of cod liver through a fine mesh sieve using the back of a spoon, creating a smooth mousse. Mix the mousse with the butter and cognac until it becomes a creamy paste. Season with salt and white pepper. Spoon the mixture onto a piece of plastic wrap, roll it up, and refrigerate for at least 30 minutes to firm up.
Cut the sandwich bread in half diagonally to form triangles. Place the pieces on a wire rack in a preheated oven and bake for 4 minutes until crispy and golden brown. Remove from the oven and let cool.
Sprinkle the eggplant and zucchini slices with salt and pepper, and drizzle with a bit of olive oil. Heat a grill pan and grill the vegetables in batches.
Spread the cod liver butter onto the toast, add some grilled vegetables, and finish with a touch of freshly ground salt and pepper.
