Spring rolls inspire this recipe but these are oven-baked. Different ingredients are used according to the season, the climate, or the moment’s desire. They can be prepared a day ahead of time, kept in the refrigerator, baked at the last minute and served crisp and fragrant.
Ingredients for 20 rolls.
|Small fresh mackerels
|Young Italian red (Tropea) onions
|Fresh peas in their pods
|Packages of Phyllo dough
|Fresh thyme twigs
|Vegetable broth, bread crumbs, salt and pepper
Clean and fillet the mackerels (10 fillets). Cut the fillet in half lengthwise and marinate them in orange juice with a sliced onion and pepper kernels for several hours.
Carefully wash and dry the lettuce leaves.
Shuck the peas and keep the pods. Slice an onion, and sweat it in a small amount of oil until soft, then add the peas, stewing them with some vegetable broth for just a few minutes. Conserve in a bowl.
Melt butter with the thyme twigs in a small pan. Let it cool.
Prepare the rolls by cutting the phyllo sheets in half, creating 60 rectangles. Begin by placing the long side of a rectangle towards you, baste it with the aromatised butter, cover lightly with bread crumbs, wrap ½ of the mackerel fillet, the peas and the onion with a lettuce leaf and place it in the center of the dough. Wrap carefully so that the extremities are closed and it becomes a package. Prepare another two dough rectangles placing the short side of the rectangle towards you and roll them in the other direction to complete the wrap. Lightly brush the rolls with butter and place them on a baking sheet,.
Bake in preheated ventilated oven at 190-200°C for 10 minutes.
In the meantime, boil the pea pods in salted water. Drain and cool them immediately in icy water. Add some vegetable broth. Using an immersion blender reduce the pods to a cream. Strain the mixture to eliminate fiber, add some ground pepper and place it in a squeeze dispenser bottle in a cool place.
The pod sauce allows you to create a tasty and colourful bed for the hot rolls.