Stuffed Fillets of Bream with Sorrel, Tarragon and Asparagus Sauce from Tony Bilson's Recipe Book by
Season the fillets of bream. Add the puréed sorrel to the mousseline mixture and season to taste. Lay six of the fillets on a buttered baking tray. Put one tablespoon of the mousseline on top of...
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Ingredients
- 20 ml truffle juice (optional)
- sauce beurre blanc
- ⅓ cup tarragon leaves
- 50 g butter
- 1 bunch asparagus
- 1 bunch sorrel, blanched and puréed (make sure you squeeze all water from the sorrel after blanching)
- ½ recipe mousseline
- salt
- pepper
- 6 bream, weighing 400 g each, filleted and with skins removed
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