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Mille-feuille of mullet and zucchini

ingredients

servings

2

Courgette

2 unit

Potatoes

1 unit

Ginger

20 grams

Extra virgin olive oil

to taste

Fresh mint

8 grams

Smoked scamorza cheese

50 grams

Iodized salt

to taste

Water

2 glasses

Sunflower oil, for frying

1 liter

Mullet

4 fillets

second courses from Italy

Mille-feuille of mullet and zucchini

Mille-feuille of mullet and zucchini

with fish with lactose high in calcium source of C vitamins source of D vitamins high in potassium high in phosphorus

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mille-feuille of mullet and zucchini

Millefeuille of Mullet and Zucchini Cream of ginger

Mille-feuille of mullet and zucchini step 1

step 1

Put to boil the potato. Wash, Peel and cut into chunks ginger. Wash zucchini and cut into 5 mm thick in the direction of length.

Mille-feuille of mullet and zucchini step 2

step 2

When ready, remove the potato from heat, allow to cool peel and cut into 4 pieces. In blender put the potato ginger salt 3/4 cup extra virgin oil and 2 glasses of water.

Mille-feuille of mullet and zucchini step 3

step 3

Blend until creamy semi-liquid. Taste and season with salt. Let stand in refrigerator for 1 hour.

Mille-feuille of mullet and zucchini step 4

step 4

Switch scamorza cheese slicer to obtain slices with a thickness of 2 mm. at the supermarket it will easily finds the already sliced ​​scamorza

Mille-feuille of mullet and zucchini step 5

step 5

Pour the sunflower oil in a pan and, when it is ready -Evidence with stuzzicadenti-, soak the sliced ​​zucchini. When the zucchini are golden, put them on paper towels and dry them well.

Mille-feuille of mullet and zucchini step 6

step 6

Preheat oven to 180 ° C. Cut the fillets Cephalus into 3 pieces each. Spread the baking paper on a baking sheet and starts to dial the puff pastry with the aid of a pasta bowl with a diameter of 10 centimeters.

Mille-feuille of mullet and zucchini step 7

step 7

First layer of zucchini, a mullet layer, salt and 2 mint leaves and 1 slice of scamorza. According layer of zucchini, a mullet layer, salt and 2 mint leaves. Third layer of zucchini and 1 slice of scamorza.

Mille-feuille of mullet and zucchini step 8

step 8

Repeat the layering process for the second puff. Cut the bread into cubes and put a handful on each puff. Bake for 12 minutes. Pulling out of the fridge the Cream.

Mille-feuille of mullet and zucchini step 9

step 9

To assemble the dish: Take out of the oven as puff pastry. Place the base of the dish two tablespoons generous velvety. Lay on the velvety puff pastry.

Mille-feuille of mullet and zucchini step 10

step 10

Garnish with a sprig of mint and a lap of -menta dried oil facoltativo-.

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