90 Stuffed Rascasse

Name: Stuffed Rascasse (Chapon de mer farci)
Yield: For four people
Cuisine: French
Ingredients: 1 rascasse weighing 1 kg (2¼ lb) or other firm-fleshed fish; 1 rascasse weighing 1 kg (2¼ lb) or other firm-fleshed fish; 3 tablespoons finely-diced button mushrooms; 1 tablespoon chopped onion; 1 teaspoon chopped tarragon; 1 teaspoon chopped chervil; the liver of the rascasse; 1 teaspoon olive oil; 25 cl (scant ½ pint) fish fumet; the liver of the rascasse; 1 tablespoon chopped shallot; 8 tablespoons dry white wine; 4 tablespoons water and 2 level teaspoons skimmed milk powder; 4 tablespoons water and 2 level teaspoons skimmed milk powder; 2 tablespoons raw coarsely-chopped tomato pulp; 1 tablespoon mushroom purée; 1 teaspoon crème fraîche (optional)

Chapon de mer farci

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredient

1 rascasse weighing 1 kg (2¼ lb) or other firm-fleshed fish

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Scale the fish, cut off the fins and spines, then wash and gut it. Keep the liver.
Heat the olive oil in a heavy-based saucepan. Soften the chopped onion for two minutes without letting it brown, then add the diced mushrooms, chervil and tarragon and cook on for two minutes more. Add the finely-chopped liver of the rascasse. Stir it in with the onion mix