Start by preparing the gremolata. Gremolata is a blend of chopped parsley, lemon zest and juice, garlic and olive oil. For the prawn filling, blanch the prawns in boiling salted water for 2 minutes, refresh in cold water. Chop the prawns slightly, season with salt and pepper, paprika and zest of an orange. Bind the prawns with the yoghurt and the chopped spring onion and set aside. Trim the fish fillets, season on both sides and put flesh down on a lined baking tray with baking paper. In a separate container, crush the galletti, mix in the chopped herbs, grated gbejna and enough olive oil to bind in a dense crust. Spread the crust over the fish fillets and cook for 10 minutes in a hot oven until fish is cooked and crust is crispy. To build the ‘sandwich’, turn one side of the fish over, top with sliced tomato, then the prawn mixture, salad leaves and cover with the other slice of the fish, this time crust up. Secure with the olive and skewer. Serve with the grilled vegetables and gremolata sauce.
Suggested wine: Chablis – J. Moreau & Fils
|Flowing gently through Chablis, the Serein River plays an important role as a climatic regulator. This wine has a pale and bright gold colour A clean, mineral and perfumed nose, with flinty flavours of grapefruit. Fresh and crisp on the palate, elegant and mineral with flavours of citrus peel. Ideal as an aperitif or with oysters, shellfish, fish, and white meats.|