Cook and Sail: Adriatic and Mediterranean Way: Cooking on a Boat by Zlatko Gall

Author:Zlatko Gall [Gall, Zlatko]
Language: eng
Format: azw3, pdf
Tags: Cook and Sail: Adriatic and Mediterranean Way, Zdravko Gall
Publisher: Surogat.
Published: 2015-05-24T04:00:00+00:00

Method:

Clean the mullets and set the fillets aside. Boil the fish heads, a piece of celeriac, some parsley and crushed garlic in salted water; strain the soup.

Clean the leek, set aside the white part, slice the green part lengthwise and separate the leaves.

Cook the leek leaves and asparagus tips briefly in the fish stock (which you can later serve as a fish soup tasting of asparagus).

Place the blanched and drained leek and asparagus between two fillets, season with salt, pepper and oil, wrap with cooking foil and cook in boiling water for 5 minutes.

Serve cut into pieces, seasoned with additional olive oil.

Alternative:

If the asparagus is not in season or available, you can replace it with the green parts of leeks, thinly sliced lengthwise and sautéed in olive oil with some parsley and crushed garlic.

As soon as the garlic starts turning brown, add some fish stock, lukewarm water or white wine and cook until the green parts of the leek are soft.

Drain, season with salt and use as a convenient substitute for asparagus.

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