Vegetable cous cous with fish balls
6 recipes
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
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Millefeuille of Mullet and Zucchini Cream of ginger
preparation
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.
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.
step 3
Blend until creamy semi-liquid. Taste and season with salt. Let stand in refrigerator for 1 hour.
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
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.
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.
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.
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.
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.
step 10
Garnish with a sprig of mint and a lap of -menta dried oil facoltativo-.
