Consortium’s recipes
GROUPER ROULADES WITH TALEGGIO PDO AND COURGETTES
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- Difficulty: Easy
- Serving: 4 servings
Ingredients
-
- Grouper 2 fillets - total weight 400 g
- Courgette 100 g
- Taleggio P.D.O. 150 g
- Extra-virgin olive oil to taste
- Chieves 4 stems
- Salt to taste
- To garnish
- Grillet polenta to taste
- Tomato to taste - concasse
- Courgette to taste - cream
- Basil to taste - few leaves
Instructions
- Gently flatten the fillets with a mallet, without breaking them down. Cut them in half widthways.
- Wash and trim the courgettes, cut into julienne slices and sauté in a frying pan with a little oil and salt.
- Drain as soon as they are soft.
- Place them in the middle of each of the 4 fillets, cover with the diced Taleggio PDO and roll up, tying the roulades with a chive stem.
- Arrange in an oven-proof dish, drizzle with extra virgin olive oil and gratinate in a hot oven for a few minutes.
- You can serve this dish with slices of grilled polenta, a tomato concasse (seasoned with oil, salt and thyme).
- Or a cream of courgettes prepared by steaming two courgettes and liquidising them, emulsifying with extra virgin olive oil.
- When the dish is ready, before serving add a few leaves of fresh fragrant basil.