Seafood Shells (Conchiglie di Pesce)
Instructions
Fillet any fish and reduce it into chunks; brush and brush your 12 truffles and then open them in raw.
Check and clean the leeks, slice it, then let it dry, lively focus along with the butter.
Add hours all fish into chunks and browned them for 3 minutes, add the truffles.
Squirt with half a glass of wine later, when this will be evaporated, sprinkle with a pinch of chopped parsley, season with salt and pepper.
On the bottom of a rectangular baking sheet prepared a bed of coarse salt, on this place the shells, then you will fill evenly with the mixture of prepared fish.
Whip the egg whites with a pinch of salt, soda, profumateli snow with 1 rub of nutmeg, parmesan, ginger and chopped parsley.
Put the egg whites in a pastry bag fitted with a plain nozzle then, cover the mixture put in shells, pass through a grill, just long enough to give the meringue a golden color.
Ingredients and dosing for 4 persons
- 2 trout (500 g)
- 2 sole (400 g)
- 70 == G Leeks
- 30 g of grated parmesan cheese
- 30 g of butter
- 12 sea truffles
- 3 eggs
- Ginger
- 1 rub of nutmeg
- Chopped parsley
- 1/2 cup of dry white wine
- 1 pinch of salt
- Pepper