Fillets Of Perch In Chard Leaves On Cardoon Cream
Recipe second for 4 people based on Perch.
Preparation:
Preparation: Clean the perch and cut into 4 fillets. Blanch the chard leaves and cool them in cold water. Wrap the perch in the chard leaves and bring it to steam cooking. Cook the cardoons in water, milk and salt. When cooked, emulsify everything with 1 drizzle of oil. Arrange the thistle cream mirrorwise and lay the perch fillets on top.
Ingredients:
Ingredients: 1 Perch - 200 G Cardi - 1 Bunch Chard - Extra-virgin Olive Oil - 1 Glass Milk - Salt
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