| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Food networ, Food8 | 1 | servings | |
INGREDIENTS
| 6 | 140 g; (5oz) filleted fish | |
| ; portions | ||
| 3 | 7 inch courgettes | |
| 150 | ml | Fish stock; (5fl oz) |
| 4 | Tomatoes; peeled and pipped | |
| 1 | md | Onion; chopped |
| 1 | tb | Tarragon vinegar |
| 2 | Cloves garlic | |
| 1 | ts | Dijon mustard |
| 1 | tb | Fresh tarragon; chopped |
| 1 | tb | Sugar |
INSTRUCTIONS
THE STUFFING In oil, cook the onion until really soft. Add the other stuffing ingredients and cook to a puree. Add sugar to taste. Cut the courgettes into ribbons with a potato peeler and cook in the rest of the butter or some oil until pilable. Season. Spread savoury mix on the seasoned portions of filleted fish, fold them over and bandage them up overlapping the courgettes. Arrange with the join underneath in an oven proof dish and bake for 10 minutes in a hot oven in the stock and the courgette cooking butter (or pan fry covered with a lid, for 5 minutes). Baste couple of times during the last 5 minutes. Add water if the juices become too buttery. Plate or serve in the dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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