Canape Marine

Preparation:

Preparation: Cut the heads off the fish, scale them, remove the innards, boil them in a court-bouillon made with a stalk of celery, half an onion, a teaspoon of vinegar and salt. When cooked, drain them, let them cool, remove the bones and cut the pulp into small pieces. In a pan, brown a clove of garlic in a knob of butter and two tablespoons of oil and then remove it; add the fish and mash it with a wooden spoon; pepper. Toast the slices of bread, spread the mixture over them and serve.