Perch fillets in beetroot leaves on cream flan
Instructions
Clean and cut 4 perch fillets.
Blanch the leaves of Swiss chard and cool in cold water.
Wrap the perch with the leaves of Swiss chard and bring it to steaming.
Cook the Thistles in water, milk and salt.
When cooked emulsify with 1 drop of oil.
Place the mirror Thistle cream and place over the fillets of perch.
Ingredients and dosing for 4 persons
- 1 perch
- 200 g of cardi
- 1 Bunch Swiss chard =
- Olive oil extra virgin
- 1 glass of milk
- Salt