Fish : COLLECTION

Serving

=======

Serve each piece of salmon with a little tomato sauce underneath it. Coat

with the pistou.

(From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)

Title: Grilled fillets of dace or trout with tarragon

Categories: Fish

Servings: 4

x Fillets of dace or trout,

each weighing 80-90 g

x Sprigs of tarragon

tb Whipping cream

x Egg yolks

50 g Unsalted butter (1 3/4 oz)

250 ml Dry white wine (scant 1/2

- pint)

1/2 x Lemon

Salt and pepper

150 ml Double cream (1/4 pint)

(Gratin de fera a l'estragon)

Dace: as an alternative to dace you could use freshwater trout, or pike,

but the trout must have white rather than pink flesh.

Preparation

===========

Pre-heat the oben to 280 oC/530 oF.

Chop enough tarragon leaves to fill 2 teaspoons.

Whisk the wipping cream until it thickens.

Beat the egg yolks with all but 3 tb of the double cream.

Butter an oven dish with 20 g (3/4 oz) of the butter. Arrange the fillets

on it and season them. Add the white wine.

Finishing and serving

=====================

Slide the dish containing the fish into the pre-heated oven. Leave it for

1/2 - 2 Minutes, or longer, depending on the thickness of the fish (the

oven dish needs to be made of a thin metal that conducts heat quickly).

Take it out and remove the skins from the fish. Put the fish into a

shallow dish and keep them hot.

Pour the liquid that remains in the cooking dish into a saucepan. Add the

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Seafood Recipes