Stuffed pomfret rolls in aspic

Name: Stuffed pomfret rolls in aspic
Cuisine: Indian
Ingredients: 8 fish fillets; 2 green chillies, seeded (optional) and finely chopped; 1 teaspoon grated lemon zest; ¼ teaspoon ground cumin; 1 anchovy, mashed, or 1 teaspoon anchovy paste; 1 anchovy, mashed, or 1 teaspoon anchovy paste; 2 tablespoons fresh white breadcrumbs; 1 egg, beaten; 8 large shrimps or prawns, shelled and cleaned; 8 large shrimps or prawns, shelled and cleaned; 2½ tablespoons gelatine; 1½ pint warm fish stock, strained through cheesecloth; 1 tablespoon capers; 3 tablespoons white wine; ½ teaspoon salt; 8 oz sour cream; 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped tarragon; 1 teaspoon finely chopped chives; 1 bunch of watercress, washed and drained; ½ cucumber, scratched along the skin with the tines of a fork, then thinly sliced; ½ cucumber, scratched along the skin with the tines of a fork, then thinly sliced; 6 radishes, washed, then cut into roses

Preparation info

Serves
8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

I have left the original fish in the name of the recipe, because the delicious pomfret was the fish most commonly used in India for this type of dish. I suggest that you substitute any fine white fish fillets.

Ingredients

8 fish fillets
6 oz small shrimps, shelled and finely chopped
2 green chillies,

Europe
Asia
United Kingdom
India
Starter

Method

Heat some water in a steamer. Line the tray with wax paper, pierced in several places to admit the steam.
Trim the fish fillets and lay them on a board.
In a bowl, combine the small shrimps, chillies, grated lemon zest, cumin, anchovy, breadcrumbs and beaten egg. Spread the fillets thickly with the mixture, leaving a space for rolling at one end. Roll