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cheesecake and bitter chocolate

INGREDIENTS

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fillets San Pietro

700 g carrots 240 g peeled

apple peeled and cored 120 g flour

thyme butter

extra virgin olive oil salt

Preparation

Reduce the carrots and apple into tiny cubes (brunoise).

Toss the carrots with a little oil and, after a while, add the apple.

Let the fire for a few minutes (carrots should be cooked but al dente), scented Finally, the whole with thyme leaves and correct for salt.

Transfer the brunoise in a dish and keep warm. Flour fish fillets and cook them in a pan with nice knob of butter for 2-3 'about to part, correct them with salt and serve hot on (brunoise) of carrots and apple.

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