Herb Steamed Trout With Squash Blossoms And Sweet Potato Cream

Preparation:

Preparation: Cook the trout fillet in the basket positioned over a source of water vapor flavored with basil, parsley and lemon peel. Clean the courgette flowers, stuff them with desalted anchovies and pecorino cheese, dip them in a batter of carbonated water, cornstarch and flour and fry them in deep oil. Cut the potatoes into cubes, boil them and blend them with a little vegetable broth, oil and salt. Serve the steamed trout fillet over the creamed potatoes; top with the crunchy courgette flower.