1 zucchini
75g of pike
2 tablespoons (afternoon) of white wine
1 tablespoon (shoe) of dried parsley in powder
1 cup (coffee) of heavy cream
1 dash of salt
1 dash of black pepper
1 zucchini
75g of pike
2 tablespoons (afternoon) of white wine
1 tablespoon (shoe) of dried parsley in powder
1 cup (coffee) of heavy cream
1 dash of salt
1 dash of black pepper
Slice the zucchini into scales and cook it in steam for 2 minutes
Cook the pike in steam with 2 cups of boiling water mixed with white wine
Prepare the sauce: dissolve the dried parsley in 2 tablespoons of water and cook for 1 minute
Heat the heavy cream, incorporate it to the dissolved dried parsley and cook for 2 minutes, adding salt and stirring constantly
Distribute the sauce at the bottom of a plate, place the pike on top and cover with zucchini scales.
