recipes
Stuffed perch fillet with a tuna and prawn stuffing, drizzled with a bisque cream sauce
Serves: 2
Ingredients
For the fish
- 2 x 200g perch fillets
- 150g tinned tuna (3 Leaves)
- 4 whole king prawns
- 3 tbsp Greek yogurt (Mevgal)
- 1 celery stick
- 3 cloves garlic
- 1 small onion
- 1/2 glass white wine
- 1 knob salted butter
- 1/2 glass fresh cream (Benna)
You will also need
- Black courgette
- 1 large potato
- 1 tsp chopped fresh dill
- 1 knob garlic butter (President)
Method
Peel the prawns and in salted butter sauté the heads and tails with the garlic, onion and celery until butter is browned. Pour in the white wine than half glass of water, simmer for 45 min. After the reduction blend the bisque strain and simmer the liquid with the fresh cream. Using a sharp knife make a pocket lengthwise at the top of the salmon, finely chop prawns and mix well with the tuna and yogurt to fill the salmon pocket. Place on an oven tray and put in a preheated oven. Slice the courgette and grill from both sides, meanwhile peel and cut the potatoes in cubes, boil the crush with the dill and garlic butter, season and serve underneath the salmon with the grilled courgettes
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