Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 250 g of peas
- - 500 g of fresh sole
- - 40 g of almonds
- - 2 tablespoons rice flour
- - 2 capsules of cardamom
- - 400 ml of milk
- - salt
- - Extra virgin olive oil
INSTRUCTIONS
- Boil the peas in salted water for about 10 minutes. Drain and put a couple of tablespoons aside for decoration, covering them with their cooking water. Then pass the peas through a sieve (or food mill).
- Heat 3 tablespoons of olive oil, add the rice flour and mix for half a minute over a low heat, pour the already warm milk, slightly salted and, stirring constantly, bring the mixture to a boil. Remove from the heat and stir in the passed peas.
- Prepare 4 large sheets of parchment paper, put the sauce in the middle, and on it the fish fillets that you already seasoned with a tablespoon of oil, then roll the edges of the paper to form open wrappings.
- Extract the seeds from the cardamom pods and crush them, reducing them to powder, then mix them together with almonds. Sprinkle the fish with this sauce.
- Bake at 200 ° C for 10 minutes and then transfer the little wrappings directly in the dishes. Before serving, garnish fillets with the peas put aside.
