| 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.
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