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Sea nuts with cream of zucchini (three balls to chefmarco)



And now you can not say that I think of you!
Even in the title you have named! (For those not familiar - and I would be strange - chefmarco )

addition to the known and strasfruttati fish "expensive" that invade our table (even if more than one reason, ideological and scientific call for caution), there is a category of fish, regarded as "poor", less exploited, but which are useful in this period of "crisis" of portfolios.

to this category, other than a group or family well-defined, belongs to the horse mackerel or chestnut. It identifies itself as
bluefish because of back in black and silver belly.
The meat has a pleasantly mild flavor and is very versatile in the kitchen. This recipe is adapted also to the sporting event that is about to begin, the World Cup. Watching television are more convenient to consume than a first or a meat eaten with knife and fork. It's like a finger food . Beware cream!

chipper is simple: first, the entrails are removed, cut a slot in the belly and putting her hand to pull out intestines, heart and other organs are not edible.
We proceed by washing the first time under running water Fresh to remove any remaining blood (that sticks in the sauce and the meat would make it bitter).
After that, you make a cut in the fins below the head and proceeds towards the tail of a flexible blade with a long blade, making it adhere to the spine.
To remove the skin to peel off to practice massaging the skin lightly: it will be easier to pull it off effortlessly in one shot.
With the tweezers, remove any bones also remained.
With advanced parts (excluding the skin and internal organs), once even removed the branches, you can prepare a delicious comic, add some carrots, onions, celery and more like Rab aromatic.
If you must keep, should first be cleaned and stored in the refrigerator in sealed container or plastic wrap, on the intermediate level and should be eaten as soon as possible, however, it will lose its nutritional qualities.
The flesh is "fat" and rich in Omega 3

In this recipe, next to the horse mackerel, mussels were used, material tasty, but at a reasonable price that was a pleasant sea-colored nuts.

Ingredients for 35 nuts sea
1 kg of mussels (350 g shelled)
400 g of horse mackerel to clean

2 eggs 40 g pecorino with truffles (if you do not like, you can use a Style semi-mature, not Roman)
4 sprigs
lemon thyme 3 sprigs thyme 6

lemon balm leaves 1 pinch of salt 4 tablespoons breadcrumbs

the tip of a tablespoon of paste of onion and garlic paste (alternatively, use ¼ of onion and the juice 1 clove of garlic).


For the cream
4 zucchini
comics obtained with the bones of the lizard mussels + 6 + 1 + 1 carrot, celery green + 1 clove of garlic extra virgin olive oil + thyme
nocellara Belice for the desired consistency.


procedure
Filleting, clean and chop the mackerel fillet.
burst cozze e sgusciarle, conservando il liquido di cottura filtrato.
Tritare finemente anche le cozze assieme al pesce.
Aggiungere al composto gli altri ingredienti ed impastare con le mani.
Nel frattempo, cuocere le zucchine in padella con un cucchiaio di olio, asciugare il grasso in eccesso e salare. Versare un po’ di fumetto di pesce per rendere la crema più omogenea e terminare con olio evo (almeno 3 o 4 cucchiai).
Infornare le palle su una teglia bagnata con poco olio (più che altro per non farle attaccare).

Le zucchine erano in fiore, così le ho usate per il tocco finale.