2 sole filets
2 slices salmon filet (1 1/2 oz each)
1 1/2 oz small raw shrimp, peeled and deveined
4 tbsp lemon juice
3 tbsp herb butter
4 plum tomatoes
3 tbsp olive oil
Salt and freshly ground pepper
1/2 cup crème fraîche
1 Cut sole, salmon and shrimp pieces in half and sprinkle with lemon juice. Slice baguette and spread each piece with herb butter. Slice tomatoes and remove seeds. Brush tomatoes with oil. Pat seafood pieces dry and brush with oil.
2 Sprinkle preheated grill with salt. Grill tomatoes, sole, salmon, shrimp and baguette slices until seafood is opaque and cooked through, shrimp is pink and baguette is toasted. Season with pepper. Top each baguette slice with tomato, then seafood pieces. Serve with dollop of crème fraîche.
Makes 4 servings