Name: Stuffed Salmon with Mediterranean Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and black pepper; Zest and juice of 1 lemon; 175–250ml (6–8 fl oz) extra virgin olive oil; Sprigs of dill or fennel, to garnish; 10–12 fresh basil leaves, chopped finely; 6 tablespoons white wine; 1.25–1.5 kg (3–3½lb) salmon, gutted; 1 teaspoon caster sugar; 250g (8oz) ripe plum tomatoes; 2 large egg whites (size 1); 250g (8oz) undyed skinless smoked haddock fillet; 4 tablespoons double cream; 1 rounded teaspoon pink peppercorns; 2 teaspoons small capers; ½ lemon or lime, sliced thinly; 4 shallots, sliced into fine strips

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Here a whole salmon is stuffed with a delicate smoked haddock mousse, baked, and then served with a lovely olive oil, lemon and wine sauce with tomatoes, shallots and fresh basil.

Ingredients

1.25–1.5 kg (3–3½lb) salmon, gutted
250g (8

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Wash the salmon and pat it dry with kitchen paper. Set the oven to preheat at Gas Mark 6/200°C/400°F. Roughly cut up the smoked haddock and put the pieces into a food processor with the cream and egg whites; whizz until the mixture is as smooth as possible. Turn the mixture into a bowl