Sardinian Involtini of John Dory & Prawns

Name: Sardinian Involtini of John Dory & Prawns
Yield: Serves 6 as an entrée
Cuisine: Italian
Ingredients: 3 green (raw) prawns, peeled, deveined and split lengthways; 80 g salted butter; salt flakes and freshly ground black pepper, to taste; 500 g truss cherry tomatoes; 6 square sheets carta di musica (Sardinian flatbread); flounder; mirror dory; sole; whiting; ½ punnet microherbs (see Chefs’ ingredients), snipped; 12 sage leaves; extra virgin olive oil, for drizzling; 3 cloves garlic, finely sliced; 6 basil leaves; salt flakes, to taste; 100 ml extra virgin olive oil; 6 x 100 g john dory fillets, skin off

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Giovanni Pilu loves introducing people to the produce of his native Sardinia, such as carta di musica - a thin, crisp, double-baked Sardinian flatbread; it’s available from some delis, specialist provedores and online. In this recipe, he softens it and uses it almost like a sheet of pasta to enclose a filling of prawns and John dory before pan-frying it to re-crisp it. Carta di musica comes in di