Bocconcini Of Perch In A Mantle Of Lettuce With Citrus Fruits

Preparation:

Preparation: Blanch the lettuce and stuff them with the perch fillets seasoned with oil, salt and pepper; roll them up like cannoli and cook them in a pan with oil, celery and carrot chopped with a knife. At the end of cooking, perfume with clementine peel and deglaze the cooking liquid with their juice. Reduce the sauce and coat the rolls with it.