Recipe for Fish Conchiglie with Sea Truffles and Ginger
Fish shells with sea truffles and ginger, enhanced with an exotic touch of organic orange zest. A sophisticated and flavorful dish, perfect for a special dinner.
Ingredients
- 2 Trout (500 g) Trout
- 2 Sole (400 g) Sole
- 70 g Leeks Leek
- 30 g Grated Parmesan Cheese Parmesan Cheese Grated
- 30 g Butter Butter
- 12 Sea Truffles Sea Truffle
- 3 Eggs (only the egg whites will be used) Eggs
- Grated Fresh Ginger to taste Ginger Fresh Grated
- Nutmeg to taste Nutmeg Grated
- Parsley to taste Parsley Chopped
- 1/2 Glass of Wine Wine Dry White
- Salt and Pepper to taste Salt and Pepper
Instructions
- Start by filleting the trouts and soles, then cut the fillets into small pieces.
- Thoroughly brush the sea truffles, wash them, and open them raw.
- Clean the leek, slice it finely, and let it soften in a pan with the butter over high heat.
- Add the fish pieces to the pan and sauté for about 3 minutes before adding the truffles.
- Deglaze with the white wine and let it evaporate, then season with chopped parsley, salt, and pepper to taste.
- Prepare a rectangular baking dish with a bed of coarse salt where you will evenly place the shells to be filled with the prepared mixture.
- Whip the egg whites until stiff with a pinch of salt, enrich them with nutmeg, grated parmesan, grated fresh ginger, and chopped parsley.
- Using a pastry bag with a smooth tip, cover the filling in the shells with the whipped egg whites.
- Grill until lightly golden on the surface of the meringues.
Notes
To add an exotic touch to the recipe, garnish each portion with very thin filaments of organic orange zest for a citrusy contrast that will enhance the sweetness of the fish.