Slice the courgettes thinly, lengthwise, and leave them to marinate a few minutes with oil and salt. Blend the mixed fish and add the Fiokki instant mashed potatoes, the Gransalsa courgette sauce, the capers and some salt and pepper. Place the filling on the fillets and roll them up, fastening them with the slices of marinated courgette. Tie the rolls with chives and garnish with red sweet drop peppers.
Place the rolls on an oven tray, with the closed side facing downwards, and drizzle with extra virgin olive oil. Bake in a fan oven for 20 minutes at 160°C.
LOW-TEMPERATURE COOKING TECHNIQUE
Time: 2 hours
Before serving, brown in the oven for 7/8 minutes at 180°C.