Steam the perch for about 10 minutes, then smash it with a fork until you get a puree.
Cut the artichokes in small slices and put them in acidulated water with lemon (about 10 minutes).
Cut the zucchini into match shapes. After drying the slices of artichoke, put them together with the zucchini in a pan with olive oil and a clove of garlic. Put salt as you wish and  add a ladle of hot water. Cook for 5-6 minutes. Once cooked, remove the garlic. Combine with vegetables and mashed potatoes to perch, season with a pinch of ground ginger and salt. Let it stand. Meanwhile, cut the sheet of phyllo dough into 6 rectangles thoroughly, and oil slightly. Place a spoonful of stuffing on each rectangle and roll to close. Oil the surface. Place the rolls on a baking sheet lined with parchment paper and bake at 180 ° C for about 15 minutes.

For the pink pepper cream
In a saucepan, heat the milk, add the flour and stir with a whisk to not form lumps. Stir in the crushed red pepper and salt. Bring to a boil over low heat, then turn off. If during the preparation the consistency of the cream becomes too thick you can add an extra splash of milk.

For some time the fillo dough is entered in many of the recipes on TV. Initially I did not know exactly what it was but when I realized that the fillo dough is the dough they are made of many of the delicious sweets of the Maghreb (which I love!!) I started using it making it meet with the flavors of Italian cuisine... I do love it!

This delicious recipe is perfect for those who want to eat with taste but not swallow too many calories. The perch has low fat meat and steaming requires no oil and preserves the nutritional quality of the product. The union with cooked vegetables quickly enrich the dish fibers.