The fillets poached Galletto
Mr. Cesare Casola
- 4 fillets of Valle Spluga Galletto
- 1 package of salt
- thyme, marjoram, sage, sweet paprika
- 1 whole egg
- 1 yolk
- 1 butter or margarine
Coarsely chop the salt with the aid of a bottle. Add the egg and butter or margarine until you have a smooth dough.
United mixture of finely chopped sage salt, paprika, thyme and marjoram.
Cover each fillet entirely with the mixture of salt until you get four small shells.
Brush them with egg yolk and place in a baking dish.
Bake and cook for about 30 minutes.
Serve the whole husks still not too hot.