2 large zucchinis
200g of fish fillet cut into pieces
2 large onions, cut into pieces
1 egg white
To taste: salt
Some drops of pepper sauce (optional)
Juice from 1/2 lemon
3 tablespoons of butter
2 large zucchinis
200g of fish fillet cut into pieces
2 large onions, cut into pieces
1 egg white
To taste: salt
Some drops of pepper sauce (optional)
Juice from 1/2 lemon
3 tablespoons of butter
Cut off both ends of each zucchini
Set aside
With a spoon, carefully remove almost all the pulp and seeds from the vegetable
Set aside
For the filling, process or blend the fish fillet, one onion, egg white, salt, and pepper sauce in a food processor or blender
Stuff the zucchinis tightly to eliminate air bubbles
Replace the ends of the zucchinis with toothpicks
In a large pot, combine the remaining onion and the reserved pulp from the zucchinis
Bring to a boil, then reduce heat and simmer for 20 minutes
Remove from heat and let cool
Purée the cooking juices as the sauce
Reserve the cooked pulp of zucchini and onion
Blend in a liquidizer with lemon juice and butter
Sieve through a fine-mesh sieve
Cut the zucchinis into slices, 0.5 cm thick
Serve with the warm sauce
Serves 6.
