Sea Bass with Fresh Salmon and Asparagus

Preparation info

    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) sea bass fillets
  • Salt and pepper
  • 1


Mince the fish. Place it with some salt in a pan over ice and beat. Add the egg white and continue to beat for a few minutes more. Slowly add 1 pint (600 ml) of the double cream, beating all the time. The mousse resulting should be light and should just hold its own weight when dropped from a spoon