Strudel of trout, zucchini and black rice

2_10292 TROUT STRUDEL, Zucchini and BLACK RICE for 6 PEOPLE INGREDIENTS 2 trout filets without skin by 250 g each, 600 g Zucchini with green skin, a 230 g of puff pastry already stretched out, 100 g Venere rice (black rice), a glass of white wine 80 g of butter, 60 g of breadsticks with cumin, an egg yolk, 2 sprigs of dill, pepper, salt and bring to a boil 3 litres of water in a pot and add salt with 2 tablespoons coarse salt.

Wash and check the zucchini with a potato peeler Peel so you get the Peel into strips, leaving a small layer of pulp.

Cook for 2 minutes the zucchini strips in boiling water, drain with slotted spoon, put them under the Jet of cold water and drain in a colander.

Cut into sticks of 1/2 cm thick and about 3 cm long.

Be sure to boil the water of Zucchini and bake the rice for 18 m.

drain in colander, cool it with cold water and drain them well.

Allargatelo on a tarp.

Preheat oven to 180° remove the dark part located on fish fillets, raschiandola with a knife and the remaining bones.

Salt and pepper the fillets and place on a plate lined with parchment paper.

Wet with wine and a glass of water, sealed with aluminum plate, bake Cook for 10 minutes when cooked, place on paper towel.

Chop finely breadsticks.

Melt half the butter in a pan and saucepan to a minutes Zucchini sticks, salted and peppered and flavored with dill leaves half shredded with scissors.

Spread the dough on the work surface, leaving it in his paper.

Melt the remaining butter in a small frying pan and brush the dough.

Sprinkle with bread sticks and lay half on half Zucchini.

Place a fillet on courgettes, spennellatelo with more butter, cover with a layer of rice and a little butter.

Place the second fillet instead of the first, the part with the queue must match with the head of the first thread, spennellatelo with butter and spread the remaining zucchini in a uniform layer.

Sprinkle with the remaining bread sticks.

The egg yolk diluted with a little water and brush the rim of the disc of puff pastry, roll up the dough around the filling, using his card.

Please join the edges of the dough, pressing it with your fingers.

Fold sides of strudel Court on themselves and rigatele with the tines of a fork.

Brush the surface with the egg yolk and incidetela with a pasta cutter to form arches.

Keep the preparation for 20 minutes in the refrigerator.

Raise the oven temperature to 220° Transfer the strudel, leaning on his card, plate washed and dried.

Bake and cook for 20 minutes, lower the temperature to 200à and continue cooking another 10 minutes Served immediately.

To make a good impression with the strudel with RUSSIAN POTATOES Boil al dente 400 g of potatoes, unpeeled in salted water.

Prelevatele with a slotted spoon, let them cool and Peel.

Cut into round slices not too thin.

Pour into a large pan with a glass of filtered cooking liquid of the threads.

Join 200 ml of cream and the juice of a lemon.

Sprinkle potato slices in a single layer and cook for 10 minutes to fire.

Drain with slotted spoon and place around the strudel.

Decorate each slice with salmon ROE and a sprig of dill.