This recipe for fish rolls in zucchini flower sauce is delicious. The fish is rolled with a mixture of zucchini flowers and ground almonds and baked with white wine. Finally, it is served topped with a raw zucchini flower sauce.
50 grams almonds, peeled (half ground and half sliced)
1 1/2 kilos zucchini blossoms
2 cups chicken consommé
1 cup white wine
100 grams unsalted butter
30 grams flour
1 cup cream
Preparation
45 mins
10 mins
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Soak the bolillo in milk.
Fry one third of the chopped zucchini flowers.
Prepare the filling: mix the crumbled bread in the milk, add a bit of cream, the egg yolks, grated garlic, finely chopped parsley, and half of the ground almonds. Season with salt and pepper.
Grease a baking dish with butter and fill the fish fillets with the prepared filling (rolling them like a taquito). Pour white wine over them and bake for about five minutes (just until they release some of their juice).
Meanwhile, melt the butter in a medium saucepan and add the flour, letting it cook for a few minutes. Add the zucchini flowers and let them fry a little. Add a cup of broth and simmer. Finally, add the juice released by the fish and the rest of the cream. Season with salt and pepper.
Blend the zucchini flowers in the blender, taste for seasoning, and pour over the fish rolls. Garnish with the reserved almonds halved (previously toasted in butter).
Put in the oven for a few minutes to finish cooking the fish and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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