Name of Recipe: Zucchini Cream with fillets of sole
Number of People: 4 people
Ingredients:
300 g of fillets of sole
salt and pepper
1 shallot
400 grams of zucchini
1 bunch of fresh basil
40 grams of extra virgin olive oil
100 g of dry white wine
30 g of flour type 00 (bakers’ flour)
800 g of water
1 teaspoon vegetable stock concentrate
30g of parmesan cheese, grated
2 tablespoons pesto
To serve:
Toast
extra virgin olive oil to serve
Preparation:
1. Line the container of Varoma with baking paper that has been moistened and squeezed of excess water. Lay cleaned fillets on paper, season with salt and pepper. Set aside.
2. Put the shallot, zucchini and basil into the TM bowl, mince for 5 seconds on Speed 7.
3. Add the oil and sauté for 3 minutes at 100°C on Speed 2.
4. Add wine and cook for 3 minutes at 100°C on Speed 1.
5. Add flour, water and stock concentrate, position the Varoma with fish and cook for 20 minutes at Varoma temperature on Speed 1. Remove the Varoma.
6. Add the parmesan, salt and pepper to the TM bowl, whip for 1 minute on Speed 7.
7. Pour the zucchini cream into a bowl, lay out over the fillets of sole and combine the pesto.
8. Serve with toasted bread and oil.
Photos:
Origin:
Roughly translated/adapted from A Tutto Vapore on Italian website - Full Steam Ahead
