| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Hmong |
Chez, Bruno |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Alose fish |
| 200 |
g |
Sorrel |
| 100 |
g |
Shallots |
| 4 |
|
Cloves garlic |
| 2 |
sl |
White bread |
| 1 |
tb |
Fresh parsley |
| 1 |
|
Lemon |
| 200 |
g |
Tomato |
| 2 |
|
Sprigs thyme |
| 2 |
|
Bay leaves |
| 1 |
dl |
Olive oil |
| 200 |
g |
Mushrooms |
| 1 |
|
Egg |
INSTRUCTIONS
To gut the fish, cut off the fins, slice open the underside and remove the
guts. Cut around the main bone with a knife and remove from the fish. Cut
out the gills of the fish and clean it on the inside and outside.
Alternatively, ask your fishmonger to do this for you.
Slice the shallots, mushrooms, garlic, thyme and sorrel. Heat 2oz butter in
a pan and fry them for 5 minutes, cooking the sorrel last. Add a
tablespoonful of freshly chopped parsley.
In a mixing bowl add the breadcrumbs and 2 tablespoonfuls of white wine,
break in an egg and add the contents of the frying pan, mix the ingredients
together.
Season the fish with salt and pepper.
Stuff the fish with the mixture, not placing too much in the head area as
this will not be eaten. Close the fish and put into an even shape. Take a
large baking dish and put down one layer of sliced lemon and tomato, pour
over a good amount of olive oil.
Place the fish on top of the lemon and tomato and cover with a layer of
more tomato and lemon. Sprinkle with more oil and season. To avoid the tail
burning, cover it in tin foil. Cook in a medium oven for 30 minutes.
Sprinkle with fresh parsley and serve.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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