Samosa's salmon, shrimps and zucchini recipe

Samosa and chutney are two words that come from far away from Italy. Samosa is a very tasty appetizer of Asian origin, also appreciated in the Mediterranean countries. It consists of a triangular shell of dough fried or baked stuffed. Chutney is a spicy and thick vegetable sauce, it is fruit and vegetables based and it is a typical condiment in Indian cuisine.

Also Chef Victoire Gouloubi, that is going to explain us this recipe, comes from far away from Italy. She was born in Brazzaville, the capital of the Republic of Congo. She has a strong creative sensibility in the kitchen. After attending the school of the Federazione Nazionale Cuochi in Feltre, Veneto Region, and after a first experience in Cortina d'Ampezzo, Victoire met haute cuisine in an internship by Claudio Sadler, then she worked with Fabrizio Ferrari and in Assassino, the historic restaurant in Milan, Missori area.

For the first time Victoire had the responsibility of cooking, as an executive, in the residence Camperio. For nearly two years she is at the "helm" of L’Incoronata kitchen restaurant in Milan.

Ingredients for Samosa's salmon, shrimps and zucchini recipe, 6 people

• 200g of fresh salmon;

• 6 prawns tail;

• 3 zucchini;

• 1 golden onion;

• Salt, ground white pepper, cinnamon, cumin, coriander, strong paprika, chopped parsley, ginger (to taste);

• Filo pastry (paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines);

• 1 egg;

• seed oil.

Preparation of Samosa's salmon, shrimps and zucchini recipe

Chop not too finely the salmon and pour the pieces into a large bowl. Do the same with the shrimp and add them to the salmon.

Mix all ingredients together with spices and let marinate for 10 mins.

The mixture of fish and zucchini should be tasty and fragrant. For this reason, abound with spices.

After 10 minutes, make samosa's, close them, brushing them with a little egg in the corners and fry them. Prepare the chutney with parsley and lemon.

Drain samosa’s, dry them with paper towels and serve immediately with chutney.

Sources

incoronataweb.com - L’Incoronata kitchen restaurant, Milan