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

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

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