Cod fillets to trevisana
Instructions
On cutting board, place the pancetta slices next to each other slightly crossed to form a rectangle.
Above place the fish fillets, then rolled up and stops the roll with some wooden skewers.
Put it in a bowl with no sauce (just the bacon to keep it soft) and pass in the oven already pre-heated to 200 degrees for 15 minutes.
Meanwhile, cut in fine diced celery and onion braised and all, moderate focus, in 2 tablespoons of olive oil for a few minutes, then faded with the Apple Cider vinegar and season with salt, pepper and a pinch of chopped parsley.
Thoroughly wash the Tufts of trevisana, drain them, and then divide them into 4 parts each.
Toss with 2 tablespoons oil and ground pepper, then Cook briefly on the hot grill, turning on all sides.
When all the ingredients are ready, call the dish: cut into small slices the roll and put it in the Center.
complete with braised vegetables and trevisana.
Ingredients and dosing for 4 persons
- 300 g of fresh cod fillets
- 200 g of trevisana heads of lettuce 100 g
- 120 g of sliced bacon
- 120 g of onion
- 120 g of celery green
- Parsley
- 4 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- Salt
- Black pepper