Fish Tramezzino with Pea and Mint Cream

Pour milk into a pot with all the ingredients and boil for 1 hour.

Strain the mixture.

Thicken with cornstarch by first mixing it with cold water, then adding it to the broth.

Peel the fresh broad beans and cook them for 5 minutes.

Cook the peas as well, then blend everything with 1 mint leaf and adjust salt.

Peel the cooked peas, combine with cooked broad beans, and add a teaspoon of the pea and broad bean cream.

Blend all the ingredients together and place the mixture into a piping bag.

Blend parsley with sunflower oil until reaching 60°C, then strain through cheesecloth.

Roll out the tramezzino bread with a rolling pin.

Cut the sea bream fillet in half so the pieces match.

Spread a thin layer of filling on the bread, add the fillet with a pinch of salt on top, add more filling generously, and cover with the other fillet.

Roll up and trim excess bread, then wrap in plastic wrap.

Bake in a convection oven at 120°C for 7 minutes with a container of boiling water inside.

Unwrap carefully and sear in a skillet over medium heat.

To keep the tramezzini warm, hold them in an oven at 40°C.

Cut a portion and place it on one side of the plate.

On the other side, add some of the pea and broad bean side.

Heat the fish broth with 3 tablespoons of parsley oil in a small pot and drizzle it over the plate in a mosaic pattern.