Ingredients
- 160 g crumb
- 100 g raspberries
- 16 g shelled prawn tails
- 8 slices of raw ham 8 courgette flowers
- 4 medium sized soles
- White wine
- milk
- garlic
- fish stock
- mint
- Lemon peel
- salt
- basil
- parsley
- extra virgin olive oil
For the recipe of sole rolls stuffed with courgette flowers, prepare an aromatic oil by heating 50 g of oil with raspberries, without reaching a boil; leave to infuse for 30 minutes.
Fillet the sole following the photos below. 1-2. Cut the skin just above the tail; then, helping yourself with a sheet of kitchen paper, grasp the skin with one hand; hold the tail firmly with the other and separate the two parts by pulling. Repeat the operation on the white side: pay more attention because the skin is more delicate and adherent to the pulp. 3-4. Cut the pulp along the central bone and around the gills. 5-6. Then, with the blade of the knife almost flat, separate the fillets from the bones. Turn the fish over and proceed in the same way to obtain the other two fillets; then trim them along the side of the entrails.
roasted the shrimp tails in a warm pan with a drizzle of oil and salt, then blended with a little white wine; finally chop them with the crumb soaked in milk and well squeezed, basil, mint and grated lemon zest.
Peel courgette flowers and divide them in half lengthwise.
Arrange on each fish fillet, half a courgette flower, half a slice of raw ham, 1 tablespoon of chopped prawns, roll up and close with two sticks. Cook the rolls in a pan with a drizzle of extra virgin olive oil and a few tufts of basil, parsley, 1 clove of garlic and 1 ladle of fish cartoon. Turn off after 10-15 minutes and serve the rolls completing with the raspberry oil.
As a starter, calculate a diner roll.
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