Fish millefeuille with zucchini

Mix 90g of flour with an egg.

Add 50g of white wine, salt and pepper.

Heat a pan to dry and spread with a brush the rectangles of dough (I made them 2 by 2).

Sprinkle with sprouted seeds of your choice and Espelette pepper, spend a few seconds under the grill.

It will take 3 tiles per person.

There I did my way. Cut 3 strips of zucchini green per person, dip them in boiling salted water for 30s, chill them in ice water to preserve the color and then heat them 2 minutes in the oven with a little olive oil . Season:

Parry the chosen fish in rectangles the size of the tiles. Unless you make the original recipe with mackerel of course.

Bake 5 minutes in the oven at 130 ° with a little olive oil, or go back and forth to the pan to keep it half cooked.

(The training): On the plates dress 3 strips of green zucchini then put the fish on it and cover with 3 tiles.