Coregone rolls with courgettes, toasted pine nuts and smoked salt

Published on 6 August 2014

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Fresh Lake Garda fish suits many recipes; this one is easy and appetising.

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I lightly salt on a plate to release water and soften.

I mix chopped parsley, sliced garlic, salt, pepper and oil.

I take Coregone fillets.

I halve lengthways, cover with cling film and gently flatten without breaking flesh.

I coat both sides with parsley dressing after removing garlic.

I put a rinsed, dried courgette ribbon on the former skin side.

I spread dressing.

I roll each fillet.

I wrap each roll with another courgette ribbon.

I roll up.

I tie each with string.

I add oil and ground pepper.

I cook both sides in a hot non-stick pan a few minutes.

I toast pine nuts in oil.

I plate rolls with pine nuts, oil and ground smoked salt to enhance fish.

A light dish with fresh salad or grilled vegetables.

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