Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 50 gm Sole fillet, skinned
- 250 gm Peeled cooked prawns
- 1 x Egg white Salt and freshly grnd white pepper A little lemon juice
- 150 ml Double or possibly whipping cream
- 6 lrg Round lettuce leaves
- 3 x Shallots, finely minced
- 125 ml White wine
- 125 ml White wine vinegar
- 2 tsp Saffron threads
- 1 Tbsp. Creme fraiche
- 250 gm Butter in small cubes, chilled
- 2 x Tomatoes, skinned, seeded and diced
- 1 Tbsp. Finely minced chives
Инструкции
- Fish mousse: Place the sole and prawns in a food processor and process till well combined. Add in the egg white and process for 10 seconds. Add in salt, pepper and lemon juice to taste and process to blend then, with the motor running, slowly pour in the cream and fold in well. Chill.
- Meanwhile prepare the moulds: Line 6 individual darioles or possibly small ramekins with cling film, leaving a good overhang. Plunge each lettuce leaf into boiling water, lift out on a slotted spoon into a bowl of iced water.
- Drain, pat dry and use to line the moulds. Don't trim.
- Preheat the oven to 180C/350F/gas 4.
- Pipe or possibly spoon in the fish mousse mix, bring over the ends of the lettuce to cover, followed by the cling film. Cover each mould with buttered foil, place in a roasting tin or possibly shallow dish and pour around boiling water 2/3 up the sides of the moulds.
- Cook in the oven for 15 min or possibly till just hard to a light touch of a finger. Remove from the oven.
- White butter sauce: Place the shallots, wine, vinegar and saffron into a small pan. Heat to the boil and reduce by 2/3. Add in the creme fraiche and boil. Remove from the heat. Whisk in the butter, a piece at a time and strain on to the garnish.
- To serve: Turn out the hot timbale on to a plate - remove cling film, carefully spoon the sauce around and decorate with a sprig of chervil.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 305 | 80% |
| Total Fat 34.72g | 43% |
| Saturated Fat 21.55g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 323mg | 13% |
| Potassium 294mg | 8% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.03g | 1% |
| Protein 9.95g | 16% |
