Roll on a pillow of creamy mashed potatoes

1. Stage

Separate the fillet from the bone of the fish. Remove the skin.

2. Stage

Heat 2 tablespoons of olive oil in a frying pan. Add 2 sprigs of rosemary and 2 crushed garlic cloves. Saute the garlic and rosemary until the garlic and rosemary turn golden. Remove them from the oil. They have already given us all the flavor and will no longer be needed.

3. Stage

Young zucchini (no more than 15 cm in length), wash, cut into thick rings and send to boil in not salted water.

4. Stage

Salt and pepper mackerel fillets to taste. Roast on high heat on both sides until golden brown (IMPORTANT - do not overcook, do not cover or leave on the turned off pan, the fish will "boil" inside and will not have the desired structure)

5. Stage

Spread out to drain on a napkin or paper towel.

6. Stage

To prepare the omelette, beat 2 eggs until light foam, add 50 ml. of cream and 0.5 tbsp. of flour. Salt and add paprika to taste. Cook in a greased olive oil pan.

7. Stage

Place fillets on the prepared omelet and roll up. Fry on both sides and remove from the pan. Prepare the second roll in the same way.

8. Stage

Boil zucchini until "crispy". Place in a blender, add 100 ml. of cream, salt to taste and whip to a delicate, airy puree.

9. Stage

For the sauce, put 30 grams of green basil leaves, the juice of half a lemon, 5 tablespoons of olive oil, 2 cloves of garlic, salt to taste in a blender. Whisk everything in a blender and pour into a saucepan.

10. Stage

Let's proceed with the decoration. Place a cushion of mashed potatoes, on which we place the mackerel in the omelette, cut into slices.

11. Stage

Garnish with paprika, arugula leaves, and drizzle with aromatic basil sauce. Bon appetit!!!