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terrine of salmon trout

long time I came back to mind this bowl that I had invented long ago: it was like finding a distant friend and a little 'forgotten.
Ingredients:

a trout weighing 7 hg abundant.
400 g pumpkin cut into cubes of 1 cm side
about 200 grams of ricotta
50 grams of soft cheese into small cubes 2 egg whites

some slices of lard cut into very thin (about 70 grams in total)
a few sprigs of fresh rosemary

3 cloves garlic salt, green pepper

Eviscerate trout and cut the tail. Wash it well and add salt, inside and out, then fill with the garlic cloves cut in half and three sprigs of rosemary.
Place it on the pan and cook crisp with crisp function for 10 minutes. Wait for it
intiepisca a bit ', remove skin and cut the fillets, making sure that they are free of thorns.

Place fillets in a bowl with the ricotta (which have slightly salty), 2 egg whites, a pinch of salt and a good grinding of pepper green.
With the immersion blender reduces everything to a puree. Place the pumpkin cubes in a single layer on the pan where you cooked crisp trout (leave the fat, just remove any excess skin), add salt and sprinkle with chopped rosemary. Bake for 10 minutes. Cool slightly
Wait 'and then pour in the puree with fish the cubes of pecorino. Mix well.
now coated the bottom of a Pyrex bowl, or porcelain, with slices of bacon, put across, slightly apart. Fill the bowl with the mashed fish, level and hit the pan on a folded towel to squeeze out the air and sprinkle the surface with a generous grinding of pepper
green.
Place the bowl on a dish crisp (or the same cleaned up) and cook according to the crisp for 10 minutes.
Wait until cool and then turn it over on a plate or serving platter.
Remove the slices of bacon and garnished, ready to serve with a sprig of fresh rosemary (perhaps flowers) and small cubes of raw pumpkin.

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lemon pudding cake with strawberry sauce




3 lemons, 180 g of almonds, 180 g sugar, 8 eggs, 80 g butter, 1 small glass of limoncello, 400 g strawberries, 250 g of sugar.

Put three pots of water on the fire, boil the lemon from an other pan every 5 minutes. Remove them from the water, let cool, open it, remove the seeds and shake it.
Whip the egg yolks with half the sugar, add the lemon shakes, chopped almonds and lemon.
Butter and sprinkle with powdered sugar portion of pudding molds.
Whip the whites on a water bath with the remaining sugar, embed them to the mixture gently and fill the molds.
Place in oven at 180 degrees for 15 minutes.
accompanying the mold and serve with strawberry sauce, made with sugar beaten together.