Lemon and tarragon stuffing

Lemon and tarragon stuffing

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
5 slices white bread
25g tarragon
1/2 lemon, zested
2 tablespoons olive oil
cornish sea salt
freshly ground black pepper

Method

  1. Tear the bread into chunks and put into a food processor with the tarragon, lemon zest, olive oil and some salt and pepper. Process until the bread is reduced to crumbs and the ingredients are well combined.
  2. Use to stuff butterflied and pin-boned fish, such as sardines or small red mullet. Lay the stuffing on the flesh side and bring the edges together to re-form the fish to its natural shape. Secure with kitchen string and bake in a preheated oven at 200°C for 8 minutes.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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