| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Seafood | Coxon’s kit, Coxon1 | 2 | servings | |
INGREDIENTS
| 350 | g | Turbot |
| 125 | g | Spinach; trimmed and |
| ; blanched | ||
| 1/4 | ts | Salt |
| Egg; separated white | ||
| ; only | ||
| Double cream | ||
| 1/4 | ts | Nutmeg |
| 1 | ts | Butter; unsalted |
| 150 | g | White fish trimmings |
| 1 | ts | Parsley; chopped |
| Baby spinach leaves | ||
| 1 | Sprig fennel |
INSTRUCTIONS
DECORATION Place the spinach into a food processor. Add salt, parsley, white fish trimmings and the egg white, process the ingredients. Place in a bowl on some crushed ice, and beat in the double cream until the correct texture has been achieved. Using a sharp knife make a pocket in the turbot and fill with spinach mouseline until full (not overfull). Season the fish with salt and pepper. Butter the foil and place the fish inside, seal the foil and bake in the oven for 6-8 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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