Porgy Or Scup Stuffed with Lettuce and Sorrel Recipe
Ingredients
| 3-lb porgy or scup | ||
| Butter | 4 Tablespoon | |
| Shallots | 2 Small, finely chopped | |
| 1 head iceberg or romaine lettuce | ||
| Sorrel leaves | 4 Ounce | |
| Tarragon | 2 Teaspoon, chopped | |
| 2 tablespoons chopped fresh chervil or parsley | ||
| Lemon juice | 1 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Carrots, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Ask the fishmonger to skin and bone the fish to leave you with two large fillets.
Melt half the butter in a small pan and fry one shallot until softened, about 5 minutes.
Set aside.
Separate the lettuce and sorrel leaves.
Quickly plunge into boiling salted water, then drain under cold running water, taking care not to damage the leaves.
Select about 15 large outer lettuce leaves and reserve them.
Squeeze all the excess water from the remaining lettuce and sorrel leaves.
Very finely chop the leaves, then mix with the fried shallot, herbs, lemon juice and seasoning.
Arrange about 6 of the reserved large lettuce leaves, overlapping, along a board.
Put one fish fillet on top.
Season, then spread with the chopped lettuce mixture.
Cover with the other fish fillet and season this.
Wrap the leaves around the fish, placing the remaining whole leaves over the top to enclose it completely.
Sprinkle the remaining shallot over the bottom of a shallow buttered baking dish large enough to take the fish.
Place the fish carefully in the dish.
Dot with the remaining butter and sprinkle over the wine.
Cover with buttered parchment paper and bake in a preheated 350° oven for 30 minutes.
Remove the fish to a warmed serving plate and keep warm.
Strain the cooking liquid into a small pan and boil hard until reduced by half.
Reduce the heat and stir in the cream.
Taste and adjust the seasoning if necessary.
Peel the carrots and cut into 1-inch lengths.
Pare at each end to form barrel shapes.
Serve the fish in slices, with a little sauce poured over the top.
Garnish each plate with a few steamed barrel-cut carrots.
Melt half the butter in a small pan and fry one shallot until softened, about 5 minutes.
Set aside.
Separate the lettuce and sorrel leaves.
Quickly plunge into boiling salted water, then drain under cold running water, taking care not to damage the leaves.
Select about 15 large outer lettuce leaves and reserve them.
Squeeze all the excess water from the remaining lettuce and sorrel leaves.
Very finely chop the leaves, then mix with the fried shallot, herbs, lemon juice and seasoning.
Arrange about 6 of the reserved large lettuce leaves, overlapping, along a board.
Put one fish fillet on top.
Season, then spread with the chopped lettuce mixture.
Cover with the other fish fillet and season this.
Wrap the leaves around the fish, placing the remaining whole leaves over the top to enclose it completely.
Sprinkle the remaining shallot over the bottom of a shallow buttered baking dish large enough to take the fish.
Place the fish carefully in the dish.
Dot with the remaining butter and sprinkle over the wine.
Cover with buttered parchment paper and bake in a preheated 350° oven for 30 minutes.
Remove the fish to a warmed serving plate and keep warm.
Strain the cooking liquid into a small pan and boil hard until reduced by half.
Reduce the heat and stir in the cream.
Taste and adjust the seasoning if necessary.
Peel the carrots and cut into 1-inch lengths.
Pare at each end to form barrel shapes.
Serve the fish in slices, with a little sauce poured over the top.
Garnish each plate with a few steamed barrel-cut carrots.
Chef
