Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

For this open-faced sandwich at Betsey Cafe, chef David Moyle uses the fish bones to make a flavorful stock, which is then used for poaching the fillets.James Fisher

For this open-faced sandwich at Tasmania's Betsey Cafe, chef David Moyle uses the fish bones to make a flavorful stock, which is then used for poaching the fillets.