Grouper, Bell Pepper and Aubergine Cream Timballo

Ingredients

Preparation

1. Take the peppers, cut them in half and remove the seeds.
2. Roast them in a hot oven until they are soft. Remove them from the oven and leave them to cool.
3. Take a frying pan, add a drizzle of extra virgin olive oil and the finely chopped onion.
4. Brown the onion and then add the chopped grouper fillets.
5. Cook for a few minutes, add the white wine and cook until it has evaporated.
6. Add a few sprigs of thyme and remove from the heat.
7. Take the cooked grouper fillets, place them in the glass of the hand blender and add the cream and egg.
8. Blend with the hand blender and set the mixture aside.
9. Take the peppers, cut them into strips and set aside.
10. Take the moulds, butter them and then line them with the pepper strips, alternating them.
11. Inside, layer the grouper mousse with the Serbosco aubergine cream.
12. Bake at 180°C in a static oven for about 30 minutes until golden brown.
13. Remove from the oven and allow to cool slightly before removing the timbales from the moulds and serving on serving dishes.

For the recipe, we would like to thank www.mumcakefrelis.it