Cernia with Zucchini Flowers

Trim and cut the zucchini into julienne with a mandoline (that is, into sticks)

Place the fish fillets on a cutting board, salt and pepper them to taste, and spread some of the prepared zucchini over them

Roll them up to form small roulades, tie them with kitchen twine and brown them in a saucepan with the butter and garlic

Salt and pepper to taste, add the milk and bring to a boil over high heat

Then lower the heat and cook for 15 minutes

Add the saffron dissolved in a little water and continue cooking for another 5 minutes

Meanwhile, remove the stems and pistils from the zucchini flowers and cut them into four pieces

When the cooking time is up, set the roulades aside, add the flowers and the remaining zucchini to the cooking liquid and let them cook over high heat for 2-3 minutes

Serve the roulades immediately, piping hot, with the prepared vegetables

Cernia is a prized fish, highly valued for the quality of its flesh

Because of its large size it is often cooked as steaks