Recipes
Lake Fish pies with oil and lemon and porcini trifolati mushrooms
Recipe by chef Giuseppe Capano
Ingredients:
250 g small potatoes
400 g of filet of perch or trout
2 fresh leaves of laurel
300 ml of milk
2 large eggs
1 spoonful of grated lemon peel
250 g of porcini mushrooms
1/2 teaspoonful of chopped parsley
1 small slice of garlic
4 leaves of sage, butter, and breadcrumbs for the cutters
extra virgin olive oil Garda DOP
salt and pepper
Preparation:
Wash and boil the potatoes for 15 minutes, rinse and cut into small pieces the fish, wash the laurel leaves,
butter and sprinkle with breadcrumbs 4 ramekins from oven.
Peel the cooked potatoes, mash, put them in a saucepan with the fish, bay leaves, a pinch of salt
and milk, cook over medium-low heat for 10 minutes and let cool.
Remove the bay leaves, add the beaten eggs with a little salt and pepper, put into molds and bake
in a hot oven at 175 ° C for 25-30 minutes approximately. Apart from preparing the lemon peel, mix it with 4 tablespoons
oil and put it in infusion for 10 minutes in a water bath, carefully clean the mushrooms with the help of a damp cloth and slice thinly, prepare the chopped parsley.
Peel the garlic and chop with sage leaves clean, fry quickly in a little oil in a pan, add the mushrooms, season with salt and saute over high heat for 5 minutes at the end aromatizzandoli abundant with parsley.
Leave the pies to harden at room temperature for 5 minutes, place them at the center of 4 plates, pour over the lemon oil filtered, surround them with the mushrooms, garnish with thin slices of lemon and serve.
