| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food networ, Food8 |
1 |
Servings |
INGREDIENTS
| 6 |
|
140 g, 5oz filleted fish |
|
|
portions |
| 3 |
|
7 inch courgettes |
| 150 |
|
Fish stock, 5fl oz |
| 4 |
|
Tomatoes, peeled and pipped |
| 1 |
|
Onion, chopped |
| 1 |
T |
Tarragon vinegar |
| 2 |
|
Cloves garlic |
| 1 |
t |
Dijon mustard |
| 1 |
T |
Fresh tarragon, chopped |
| 1 |
T |
Sugar |
INSTRUCTIONS
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.
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