SEA BASS FILLETS WITH A SALMON AND PRAWN FILLING
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
