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This recipe for fish rolls in pumpkin flower sauce is delicious. The fish is rolled with a mixture of pumpkin flower and ground almonds and baked with white wine. Finally it is served covered in a pumpkin flower sauce cr
50 grams almond, peeled (half ground and half sliced)
1 1/2 kilos squash blossom
2 cups consommé
1 cup white wine
100 grams butter
30 grams flour
1 cup cream
Preparation
Put to soak the roll with the milk.
Fry a third of the chopped pumpkin flowers.
Prepare the filling: mix the bread crumbled into the milk, add a little cream, the egg yolks, the grated garlic, very chopped parsley and half the ground almonds. Season with salt and pepper.
Grease a refractory for oven with butter and fill the fish fillets with the prepared stuffing (making as a taquito). Put white wine on them and bake them for about five minutes (only until they release their juice a little).
Meanwhile, melt the butter in a medium saucepan and add the flour, leave it for a few minutes. Add the pumpkin flowers and let it cool a little. Add a cup of broth and leave on low heat. Finally add the juice that released the fish and the rest of the cream. Season with salt and pepper.
Grind the pumpkin flower in the blender, taste seasoning, and pour over the fish rolls. Garnish with almonds reserved in halves (previously browned in butter).
Bake a few minutes to finish cooking the fish and serve hot.
TIPS
The oven temperature is 180 degrees Celsius (350 Fahrenheit).
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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