Mix shallots and pecan, egg, cream and parsley. Season with salt and pepper.
Flatten on working board 6 fish fillet. Using a spoon, spread a thick layer of stuffing on the fillet. Cover with remaining fillets.
Use the grren part of the leek and slit lengthwise. Use the green part of the spring onion. Scald leek and spring onion for a few min in salted boiling water. Strain and immerse in a bowl of ice water.
Wrap each fisg portion with a green leek leaf and bind with a piece of spring onion. Place in greased ovenproof dish and bake for 10 minutes in a medium to high (200°C) preheated oven.
Bring to a boil all the sauce ingredients omitting butter and salt. Lower heat and cook for about half an hour.
Remove from heat and gradually add butter cubes.
Season with salt and serve with the fish. Best served with sliced potatoes baked in butter and rosemary.
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