Monica Copetti

Other Ingredients

to taste Salt and pepper

to taste Parsley

1 egg

8 slices smoked bacon

3 large John Dory fillets

50 g Parmigiano Reggiano cheese

Serves 4

Mix the Gransalsa sauce of artichoke hearts processed under aseptic conditions in with the Fiokki instant mashed potatoes, parsley, salt, pepper and Parmigiano Reggiano cheese. Spread half of the mixture thus obtained on one of the John Dory fillets, cover it with the second fillet, add a second layer of filling and finish off with the third fillet. Wrap the fish with bacon and tie it up like a roast.


Place the roll on an oven tray, drizzle with extra virgin olive oil and cook at 190°C in a traditional oven for about 35 minutes, turning it from time to time.


Temperature: 70°C

Time: 1 hour

Before serving, brown for 5 minutes in a fan oven at 180°C or a static oven at 190°C.