The fillets poached Galletto
- 4 fillets of Galletto Vallespluga
- 1 packet of coarse salt
- thyme, marjoram, sage, sweet paprika
- 1 egg
- 1 egg yolk
- 1 tbsp butter or margarine
Coarsely chop the coarse salt with the aid of a bottle. Mix it with the egg and butter or margarine until you have a smooth dough. Add the whole egg and the butter or margarine until the dough is compact. Add the finely chopped sage, paprika, thyme and marjoram to the salt mixture. Fully cover each fillet of Galletto with the mixture until you get four small shells. Brush them with the egg yolk and place them in a baking dish. Bake them and cook them for about 30 minutes. Serve the shells still whole, not too hot. Break them and... enjoy!