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Ingredients for 4 persons:
For the turbot: 4 turbot fillets 120 g • 100 g of sweet Provolone Valpadana cut into thin slices 20 g of sliced almonds • 20 ml of extravergin olive oil • 1 clove of garlic • 100 ml of fish fumet • 50 ml of white wine • salt and pepper For the preparation of the cauliflower roulade: 100 g phillo pastry • 50 g of butter 100 g of sweet Provolone Valpadana • 150 g of cauliflower • nutmeg • salt and pepper
Preparation:
Cut the Provolone Valpadana into a very thin circular stamping, “coppapasta”, of 4 cm diameter. Put the four salted and peppered turbot fillets in an oven-proof dish, cover it with Provolone Valpadana, arranged into squamas shape, one upon the other, mixing the sliced almonds. In a small saucepan, with extravergin you brown a clove of garlic that you, then, leave out, add the white wine and the fish fumet, salt and pepper and pour everything in the oven-proof dish carefully. Put it into the oven at 200 degrees for 6 minutes, gratinating at the end. Preparation for the pastry for the roulade: mince the Provolone Valpadana and the cauliflower previously cooked, add some grated nugmet and add salt and pepper if necessary. Grease with butter and overlap the phillo sheets, pour the obtained compound and roll it up into a dense cylinder, that you obliquely cut into four parts, cook it in the oven at 200 degrees for 10 minutes.
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