FILET OF PEZZOGNA AND RED SHRIMPWRAPPED IN AUBERGINE SERVED ON A BED OF VEGETABLE COUS COUS AND PUREE OF GREEN TOMATOES

Ingredients

• 300gr Pezzonga*
• 100gr shrimps
• 20gr extra virgin olive oil
• 40gr aubergine
• 20gr courgette
• 20gr carrots
• 30gr green salad tomatoes
• 10gr pesto

Preparation:
Carefully filet the fish paying special attention to the fish bones. Cut lengthwise 3 slices of aubergine and keep apart. Julienne cut the vegetables including the remaining aubergine and sauté in a pan with garlic
Prepare the cous cous according to the instructions. Once cooked add the vegetables.
Peel and remove the seeds from the tomatoes, pass in a blender with a few drops of olive oil and the pesto.
Shell the shrimps and remove the internal black row on its spine. Place on a Pezzogna filet the shrimp, salt and pepper. Wrap the filet in the 3 slices of aubergine (roulade).
Place the fish in a pan with a few drops of olive oil and sauté.
On a serving plate, place the cooked pezzogna roulade on a bed of cous cous garnish with the green tomato puree.

* Pezzogna: known in the regional cuisine as one of the most prestigious fish. Lives in the deep waters of the Island of Capri.