Herbal steamed trout with pumpkin flowers and sweet potato cream
Instructions
Cook the trout in the basket over a source of vapor flavored with basil, parsley and lemon zest.
Clean the pumpkin flowers stuffed with anchovies, water and pecorino, pass them into the batter of carbonated water, cornstarch and flour and FRY in deep oil.
Cut the potatoes into cubes, boil and blend with a little vegetable stock, oil and salt.
Serve the Trout Fillet steamed over the cream of potatoes; overcome with the crispy squash blossom.
Ingredients and dosing for 4 persons
- 1 thread of trout
- 2 pumpkin flowers
- 1 american sweet potato
- 2 anchovies water
- 100 g of cheese
- 1 tablespoon of maizena
- Flour
- Ice-cold sparkling water
- Frying oil
- Basil
- Parsley
- 1 lemon
- Olive oil
- Salt