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POUND CAKE 1
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Cooking receipe to make salmon trout stuffed with watercress under category General Recipes. You may find some video clips related to this receipe below.
salmon trout stuffed with watercress
Ask the fishmonger to bone and clean the fish from the back keeping the fish in one piece and leaving on the head and tail. The gills must also be re moved. Instructions for boning the fish yourself are given below in case the fishmonger wont oblige.
1.61.8kg salmon trout salmon or sea bass boned
For the stufling
4 shallots finely chopped
3 tbs oil
6 bunches of wateress to provide 400g of leaves
grated rind and juice of 1 large lemon
3 tbs of dijon mustard
6 tbs bread crumbs
1 egg
salt and freshly ground black pepper
The same day as serving
to bone the fish using a sharppointed flexible knife makd an incision behind the head to one side of the backbone Slide the knife along the backbone down the length of the fish. Do the same on the other side to release the backbone. Snip the backbone from behind the head and in front of the tail and remove. Pull out the viscera by releasing it from under the gills. Pull or cut out the gills and rinse the fish briefly in cold water. Pat dry with paper towels. Run your finger down the flesh to find any remaining bones and remove with tweezers. Refrigerate. To make the stuffing remove the stalks from the watercress and discard. Saute the shallots in the oil until soft. Add the watercress leaves in two batches and stir to coat in the oil. Scrape the contents of the pan into a processor and add the lemon rind and juice mustard bread crumbs and egg. Whizz until the watercress is chopped finely. This can also be done by hand. Season well with salt and pepper or more lemon juice if necessary. Cover and refrigerate. Several hours before serving season the insede of the fish with salt and pepper. Stuff with the watercress mixture and sew up the opening. Brush a large piece of foil with oil place the fish on top and brush it with oil. Make a loose package but seal it tightly. Place on a baking sheet and set aside. Before serving preheat the oven to 170C(325F gas 3). Allow 40 millutes baking time. Remove the thread and slide the fish on to a warm platter. Keep warm in a cool oven if not serving immediately. Serve in slices. To make a little sauce carefully pour off the cooking juices into a small saucepan acid a dash of dry white wine and reduce slightly. Add a squeeze of lemon a few tablespoons of cream and swirl in a knob of butter. Season to taste. Serve with boiled potatoes braised cucumber and sauted cherry tomatoes
Serves 6
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