Mess of fish au gratin

07797 MESS of FISH AU GRATIN INGREDIENTS for 4 PEOPLE 400 g of tagliatelle verdi, 1 nut chicken, 150 g of butter, 8 Skinless sole filets n? tail, shrimp, 8 (400 g), 2 carrots, 2 celery green legs, 4 tomatoes, 4 tablespoons of cognac, 20 cl of fresh cream, 8 tablespoons dry white wine 3 tablespoons grated Parmesan cheese, 2 tablespoons of sprigs of chives, butter dish, salt, pepper preparation time: 20 minutes cooking time: 45 minutes Made pasta cooked in salted boiling water added from the nut.

Al dente, drain and leave aside.

Salted frozen fillets of sole and roll them up.

Shelled scampi: open them in two lengthwise and remove black filaments.

Rinse quickly under running water and then drain them.

Scalded tomatoes in boiling water and leave them under the Jet of cold water.

Peel and cut them into wedges, then remove the seeds and spremeteli to remove excess water.

Clean carrots, celery stalks and cut them into thin sticks.

In a large pan, FRY for 3 minutes in warm butter rolls of sole and scampi to then put them aside.

In their place put in pan vegetables, salt and pepper and sprinkle with cognac making them simmer gently for 5 minutes.

Grease a baking dish and spread before the pasta on the bottom, then cover with the sole and rolls with scampi and finish with a bed of tomatoes, celery, carrots Beat the cream with the white wine and the grated Parmesan cheese and pour all the preparation.

Spread over the butter flakes and let bake for 15/20 minutes in hot oven.

Garnish with sprigs of chives and served with no wait.