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Saturday, December 18, 2010

..... I found this recipe for the first time on The ITALIAN CUISINE back in December of 1997 ..... each year during I watched the Christmas ... read it ... I was doing a little thought ... but then dropped because they are too busy in preparation .....
This year, always on the same month of December have revived ...... so I am determined I had a dinner where I wanted to "establish" the guests and I have put to work making some small changes from the original recipe that I did not put the nose .... because it is not always acceptable to everyone and then c ' were already tastes like the leek that is already strong enough in my opinion.
.... is a beautiful but then worked the final satisfaction and the quality will be satisfied !!!!!

(ps sorry for the photos but I managed to photograph only a small piece advanced ........ )


p.ne x 12 Ingredients:
a bass of about 1.700 kg
a fresh salmon fillet (cleaned of skin and bones) 500 grams
a rectangle of puff pastry roll 250 gr
green zucchini 60 g 60 g
Porro
Odori (celery-carrot-onion-bay)
18 large leaves of lettuce
1 Egg
dry white wine Salt

Peppercorns

After gutted sea bass fillets and 2 ricavatene Privatel skin. Reduce
in a tiny cubes (brunoise) green zucchini and leeks and seasoned with a little salt and pepper.
Salt and pepper the fillets of sea bass and salmon, then place a fillet of sea bass and sprinkle with half of vegetable brunoise; on top of it to sprinkle salmon with the rest of brunoise and cover with the second fillet of sea bass that is a speculative system to base.
Blanch the lettuce leaves and arrange them on a sheet of baking paper wetted and squeezed, so as to obtain a rectangle, resting on the fasciatelo and fish prepared with lettuce.
hours Wrap the wax paper, tie it and put it in a pan with a glass of water, a glass of wine, grain pepper, the smells.
Then bake at 200 ° x 20 minutes. Remove from the oven
fish, toglitelo the paper and let cool. Wrap in puff pastry
hours stretched and cut into the network with the roller.
Brush with egg yolk and bake at 180 ° x 20 / 25 minutes.


Photos taken from La ITALIAN CUISINE