Stuffed Fish Fillets with Tarragon and Pine Kernel Sauce

Name: Stuffed Fish Fillets with Tarragon and Pine Kernel Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25g (1oz) butter; 300ml (½ pint) milk; 1 rounded tablespoon plain flour; 6 fillets red mullet, red snapper or sea bream (1–1.05 kg/2–2¼ lb. total weight); 125g (4oz) shiitake or chestnut mushrooms, sliced thinly; 250g (8oz) fresh asparagus tips (5–8cm/2–3 inches long); 3 egg yolks; 1 tablespoon sherry vinegar; 125ml (4 fl oz) orange juice; Salt and black pepper; 2 tablespoons roughly chopped tarragon; 50g (2oz) pine kernels; 2 teaspoons ground coriander; 50g (2oz) butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Almost any fish fillets can be used for this, but I prefer red mullet, sea bream or red snapper. As this dish needs some last–minute attention, it is best served for an informal supper.

Ingredients

250g (8oz) fresh asparagus tips (5–8cm/2–3

Europe
United Kingdom
Fish course
Pescatarian

Method

Steam or boil the asparagus tips until they are just soft, then leave them on one side. Melt the butter in a frying pan over a medium heat, add the ground coriander and the mushrooms and stir for a few minutes until the mushrooms have softened. Then season the mixture with salt and black pepper and transfer to a plate to cool. Set the oven to preheat at