Our recipes

Grouper Timbale, with peppers and aubergine cream

Ingredients
500 g Grouper filet
1/2 Onion
40 ml Cooking cream
1 White wine glass
1 Egg
300 g Eggplant cream SERBOSCO
500 g Red and yellow peppers
to taste Olive oil
to taste salt
to taste Thyme and sage

Preparation

  1. Take the peppers and divide them in 2, removing the seeds.
  2. Cook them in the oven until they become soft, then let them cool down.
  3. Take a pan, put some olive oil and the chopped onion to brown.
  4. Add the grouper filet (cut in small pieces).
  5. Cook for some minutes, blend with some white wine and let it evaporate.
  6. Add some thyme and remove the pan from the heat.
  7. Take the grouper filet and put them in a mixer with the cream and the egg, then blend everything and set it aside.
  8. Cut the peppers into stripes and put them aside.
  9. Take the mold and grease it with butter, then cover it with the pepper stripes on the outside.
  10. On the inside stratify the grouper mousse with the SERBOSCO Eggplant Cream.
  11. Put everything in the oven at 180 C for about 30 minutes until browning.
  12. Let it cool down slightly before removing from the mold and serving.

Per la ricetta si ringrazia www.mumcakefrelis.it