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Step-by-step for stuffing fish
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
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Ingredients
for
4
- Ingredients
- 3 Tbsps butter
- 2 shallots (finely chopped)
- ½ bunch Chervil (finely chopped)
- ⅔ cup smoked Salmon (finely diced)
- salt
- freshly ground peppers
- ½ lemon (juice)
- 2 turbot fillet filleted (with the top and bottom fillet still connected. Ask the fishmonger to prepare it
- 1 Tbsp Oil
- 4 Tbsps flour
- 2 eggs
- 4 Tbsps breadcrumbs
- parsley (to serve)
Preparation steps
1.
Melt 1 tbsp butter in a frying pan and sweat the shallot until translucent. Leave to cool slightly. Add the chervil and smoked salmon, and mix well. Season with salt and pepper and add 1 tbsp lemon juice.
2.
Season the turbot fillets inside with salt and pepper and sprinkle with the rest of the lemon juice.
3.
Spread the stuffing on the fish fillets.
4.
Fold over and secure with wooden cocktail sticks.
5.
Place the flour on a shallow plate, whisk the eggs in a deep plate, and put the breadcrumbs on another plate.
6.
Dip the fish fillets first in flour, then in egg and finally in breadcrumbs.
7.
Heat the oil and the rest of the butter in a frying pan and fry the fish over a medium heat for about 3-4 minutes each side.
8.
To serve, cut the double fillets in half and serve garnished with parsley.
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