Lake Fish pies with oil and lemon and porcini trifolati mushrooms
Recipe by chef Giuseppe Capano
250 g small potatoes
400 g of filet of perch or trout
2 fresh leaves of laurel
300 ml of milk
2 large eggs
1 spoonful of grated lemon peel
250 g of porcini mushrooms
1/2 teaspoonful of chopped parsley
1 small slice of garlic
4 leaves of sage, butter, and breadcrumbs for the cutters
extra virgin olive oil Garda DOP
salt and pepper
Wash and boil the potatoes for 15 minutes, rinse and cut into small pieces the fish, wash the laurel leaves,
butter and sprinkle with breadcrumbs 4 ramekins from oven.
Peel the cooked potatoes, mash, put them in a saucepan with the fish, bay leaves, a pinch of salt
and milk, cook over medium-low heat for 10 minutes and let cool.
Remove the bay leaves, add the beaten eggs with a little salt and pepper, put into molds and bake
in a hot oven at 175 ° C for 25-30 minutes approximately. Apart from preparing the lemon peel, mix it with 4 tablespoons
oil and put it in infusion for 10 minutes in a water bath, carefully clean the mushrooms with the help of a damp cloth and slice thinly, prepare the chopped parsley.
Peel the garlic and chop with sage leaves clean, fry quickly in a little oil in a pan, add the mushrooms, season with salt and saute over high heat for 5 minutes at the end aromatizzandoli abundant with parsley.
Leave the pies to harden at room temperature for 5 minutes, place them at the center of 4 plates, pour over the lemon oil filtered, surround them with the mushrooms, garnish with thin slices of lemon and serve.