Fillet of Gilthead and Vegetable Mille-Feuille – *

(*) Mille feuille of Mediterranean vegetables with roasted fillet of dorade and basil pesto.

Check the dorade fillets for bones, remove any bones.

Heat the olive oil in a frying pan and sear the fillets very briefly on the flesh side, turn to the other side, season with salt and pepper. Add the garlic, shallots, thyme and rosemary and finish frying until crispy on the skin side. Add the butter and glaze the fillets with it.

Arrange the mille feuille (see below) with the dorade fillets on plates, garnish decoratively with lettuce and drizzle with the basil pesto (see below).

Vegetable mille-feuille:

Cut the peppers in half, remove seeds and place on an oiled baking sheet, brush the surface of the peppers thinly with oil. Grill in the stove at 170 degrees in about fifteen to twenty min.

Then cover with a cold wet dish and cool a little bit. Carefully peel the skin from the pods.

Cut the zucchini as well as the melanzani lengthwise into three-mm-thick slices and roast them in olive oil together with the thyme and rosemary sprigs as well as the pressed garlic cloves until golden brown. Season with salt and pepper.

Peel and finely dice the onions. Sauté in olive oil and season with sugar and salt, add paradeis pulp, mix thoroughly. Extinguish with the two vinegars and reduce them at low temperature.

For the sauce, which will later cover the different layers of vegetables, add

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