Rolls of phyllo dough filled with perch, artichokes and zucchini with pink pepper-cream
If you want to eat the fish in a different way it is best to do so embracing it by the crunchiness of the phyllo dough and giving sprint with the intriguing delicate aroma of pink pepper.
recipe given by our chef at .
150 gr of perch fillet
2 small zucchini
90 g of boiled potatoes and smashed.
extravergine olive oil
1 clove of garlic
1 slice of phyllo dough
1 pinch of ginger powder
For the pink pepper-cream
1 glass of milk (about 200 ml)
1 spoon of flour
minced pink-pepper (quantity varies according to your taste)
These ingredients are able to feed: 2persons
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
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.