Canasta Ring And Perch

Preparation:

Preparation: Blanch the canasta leaves and line a savarin mould; fill the center with perch fillets, chopped parsley, capers, lemon zest, oil, salt and pepper. cook the mold in a bain-marie for 10 minutes. Serve with a sauce obtained by cooking chopped tomatoes in a pan with oil and garlic, adding the anchovy sauce at the end and blending everything (without the garlic).