Pan-Fried White Fish Fillet Stuffed with Fiordilatte and Anchovies on Zucchini Cream and Fried Flowers

Method

1. Prepare the zucchini: trim the ends and slice into thin rounds. Do the same with the onion.
2. Heat a generous drizzle of extra virgin olive oil in a wok or skillet over medium heat. Add the onion and sauté until translucent.
3. Add the sliced zucchini and a pinch of salt. Add a few basil stems for aroma. Cook, stirring occasionally, until the zucchini are tender but still vibrant green. Set aside.
4. Meanwhile, prepare the fish: if using a whole mullet (cefalo), scale, gut, and fillet it. Remove the central bone and any remaining pin bones with tweezers.
5. Lay the fillets skin-side down. Place a few strips of fiordilatte and 2-3 anchovy fillets on one fillet, then top with the second fillet to form a stuffed sandwich. Alternatively, stuff a single fillet by folding it over.
6. Pour a thin layer of extra virgin olive oil into a cold non-stick frying pan. Place the stuffed fish skin-side down in the cold oil, then turn the heat to medium-low. Cook slowly until the skin is golden and crisp and the fish is cooked through (the flesh will be opaque).
7. While the fish cooks, make the zucchini cream: transfer the cooked zucchini (discard basil stems) to a blender. Add a splash of the cooking water and a drizzle of olive oil. Blend until smooth and velvety. Season with salt if needed.
8. Prepare the batter for the zucchini flowers: in a bowl, mix rice flour with chilled filtered white wine (or sparkling water/beer) to a thin, smooth batter. Dip each zucchini flower (pistil removed) into the batter.
9. Heat oil for deep frying (or shallow fry) and fry the battered flowers until golden and crispy. Drain on paper towels.
10. Once the fish is cooked, season lightly with salt and pepper.
11. To plate: spread a generous spoonful of zucchini cream on a plate, place the stuffed fish fillet on top, garnish with fried zucchini flowers and a few fresh basil leaves. Serve immediately.