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The flatfish is a delicious fish, cartilaginous (i.e. without bones), with meat that melts in your mouth. This is a premium fish, just like the plaice (another fish from the same family) so it deserves to be prepared in a special way.
The flatfish rolls presented sushi style; bring a special award to flatfish fillets. As garnish we chose fragrant basmati rice turrets (with jasmine) decorated with Romanesco mousse. Romanesco is a very interesting vegetable, cauliflower like, of a gorgeous pistachio green color.
The sauce accompanying the dish is refreshing, spicy, colorful, with accents of red (chili flakes) to have a little contrast with the Romanesco's green color. This menu is ideal for a festive day; it is very simple, fast, elegant and very effective.
Ingredients:
-flatfish fillets
-carrots
-1 zucchini
-garlic
-lemon
-pepper
-salt
-pepper
-olive-oil
-dried or fresh herbs (your preference), I chose a Provencal herbs mixture
Cut the fillets into narrow strips. Sprinkle them with salt and pepper.
Cut the carrots and the zucchini in strips (use the cleaning machine). Sprinkle them with lemon juice.
On a flatfish strip place one by one strips of each vegetable, roll and fasten with a toothpick or wooden thorn.
Or you can arrange the fish between slices of vegetables and then roll and fasten.
Place the rolls in a greased pan with oil. Sprinkle them with lemon juice.
Sprinkle spices and sprinkle the rolls with a little olive oil.
Bake at 180 degrees for 8-10 minutes. They bake very fast, so be careful.
If fillets are very thin they can be made in 5-7 minutes.
Serve warm on basmati Thai rice turrets with Romanesco mousse.
Sprinkle the dish with "al fresco” sauce (lemon juice, a little olive oil, salt, pepper, ground garlic, chili flakes and dried herbs).
Decorate with small bouquets of steamed Romanesco.
Simple and elegant, isn't it?
Enjoy your meal!
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