Fish Shells

Preparation:

Preparation: Fillet all the fish and cut them into chunks; brush and wash the 12 truffles and then open them raw. Trim and peel the leek, slice it, then let it dry in a pan over high heat together with the butter. Now add all the pieces of fish and after having browned them for 3 minutes, add the truffles. Wet with half a glass of wine then, when this has evaporated, sprinkle with a handful of chopped parsley, season with salt and pepper. On the bottom of a rectangular baking pan, prepare a bed of coarse salt, arrange the shells on this, which you will then fill equally with the prepared fish mixture. Whip the egg whites with a pinch of salt until stiff peaks, perfume them with 1 grating of nutmeg, Parmesan cheese, ginger and chopped parsley. Put the prepared egg whites in a pastry bag fitted with a smooth nozzle, then cover the mixture placed in the shells, grill them, just long enough to give the meringue a golden colour.