Читать книгу Great Family Food - Kevin Dundon - Страница 56

6 large fillets of sea bass (175g/6oz each), skinned

250g/9oz salmon, diced

2 tsp torn fresh basil

25g/1oz/¹/₂ cup fresh breadcrumbs

1 shallot, peeled and very finely chopped

1 large free-range egg white

2 tbsp pouring cream

salt and freshly ground black pepper

1 Place each fillet of sea bass between two sheets of clingfilm and use a rolling pin to flatten them out quite gently, making sure that you do not break the flesh of the fish; otherwise it will be difficult to stuff. Leave the flattened fish between the clingfilm and store in the refrigerator until required.

2 Meanwhile, prepare the salmon mousse. Place the diced salmon, torn basil, breadcrumbs, shallot, egg white, cream and seasoning in a food processor. Blitz for just over 1 minute, or until you have a puréed but still coarse consistency. Transfer the fish mousse to a piping bag in order to stuff the sea bass. If you don’t have one, you can spoon the mixture instead.

3 Unwrap the sea bass, then lay each fillet flat on a fresh sheet of clingfilm. Season with salt and pepper. Pipe or spread the mousse evenly over the fillets, then carefully roll up or fold over (depending on the size of your fillets) to enclose the stuffing. Wrap up tightly in the clingfilm to make a sausage or cylindrical shape out of the fish. Tie the clingfilm at both ends to keep the cylindrical shape. Wrap the clingfilm parcel in a layer of tin foil and seal at both ends. Allow the fish parcels to rest in the refrigerator until required.