SEA BASS FILLETS WITH A SALMON AND PRAWN FILLING

Yields6 Servings
 3 medium seabass filleted and skinned
 500 g salmon fillet
 200 g prawns
 1 egg beaten
 50 g butter, melted
 125 ml cream
 2 tbsp chopped coriander
 Grated rind of 1 small lemon
 1 clove garlic, crushed
 Salt and pepper to taste
 50 g butter
 200 ml white wine
1

preheat the oven to 190C/Gas5

2

Check the seabass fillets for any bones left over after filleting and remove; lay flat on a worktop

3

Peel and de-vein the prawns; chop the salmon fillet and prawns into small pieces and place in a bowl; add the beaten egg, melted butter and cream and stir well; mix in the chopped coriander, grated lemon rind and crushed garlic and season to taste with salt and pepper

4

Divide the filling between the 6 fillets, roll tightly and tie with kitchen string; place in a buttered oven proof dish; dot with the butter and pour in the wine; cover with foil and cook in the pre-heated oven for 15 minutes; uncover the dish, baste the fish and continue cooking for a further 5 minutes; serve hot

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