| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
|
2 |
Servings |
INGREDIENTS
| 350 |
g |
Turbot |
| 125 |
g |
Spinach, trimmed and |
|
|
blanched |
| 1/4 |
t |
Salt |
|
|
Egg, separated white |
|
|
only |
|
|
Double cream |
| 1/4 |
t |
Nutmeg |
| 1 |
t |
Butter, unsalted |
| 150 |
g |
White fish trimmings |
| 1 |
t |
Parsley, chopped |
|
|
Baby spinach leaves |
| 1 |
|
Sprig fennel |
INSTRUCTIONS
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.
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