Bream With Zucchini

Preparation:

Preparation: Prepare the broth: clean the shallots and the carrot, put them in a pot with half a liter of water, two glasses of wine, the aromatic bunch, a pinch of curry, salt and pepper, boil for half an hour. In the meantime, wash the courgettes, steam them and cut them into not too thin slices. In a bowl, mix the egg yolks with a teaspoon of mustard and a pinch of salt, emulsify with the oil poured in slowly, until it has the consistency of a cream. Lighten this sauce by incorporating a pot of yoghurt. Eviscerate the bream, wash it, dry it very carefully. Brush a sheet of aluminum with oil, place the fish on it and cook it in a preheated oven at 180 degrees for half an hour and sprinkle it with the broth as the skin dries. Remove the container from the oven and leave to cool. Gently place the fish on a serving plate, surround it with the courgettes, sprinkle it with the chopped fresh chervil. Serve at the table with the yogurt sauce on the side. Accompanying wines: Lison-Pramaggiore Sauvignon DOC, Montecarlo Bianco DOC, Contessa Entellina Sauvignon DOC.