30 min


50 min


1 person


30 minutes


50 minutes


  • 180 grams of bonito
  • 1 gram fresh mustard
  • 25 grams of fresh garlic
  • 65 grams asparagus
  • 2 zucchini flowers
  • 20 grams grated parmesan cheese
  • 5 grams of butter
  • 1 gram of soy sauce

    To roast:

  • 1/2 teaspoon olive oil

Key point

Be careful not to fry the fish too much, catch the flavor balance with the addition of baked garlic.

How is it prepared?

  1. Barbecue fish are cleaned to keep their tails. Ponies and scales are removed. Spread mustard on the inside and wrap it with zucchini flowers.

  2. Barbecuna fish are cooked for about 4 minutes in olive oil taken in a teflon pan.

  3. Asparagus is lyophilized, shortly boiled in salty water, then left in cold and icy water.

  4. The ends of the garlic are cut, and the burden is removed. Add olive oil, salt and pepper to it and cook for 45 minutes in a preheated 170 ° C oven.

  5. For fish sauce; melt your butter. With the addition of garlic, the color turns brown until it is low. Sweeten with soy sauce.

  6. Heat the grilled parmesan cheese with a little bit of olive oil in a teflon pan.

  7. Give the grilled parmesan cheese a rectangular shape. Make a thin flaky shape and fry both sides in a pan.

  8. Once you have the zucchini flower wrapped in fried barbun fish and boiled asparagus on the serving tray. Serve with baked garlic and pesto sauce according to your wishes.


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