Directions:
- Rinse fillets under cold water and pat dry with paper towels.
- Select six of the best fillets and set aside.
- Cut the remaining fillets into 1-inch pieces.
- Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
- Process until smooth and light green.
- Place remaining fillets, dark side up, on a flat surface.
- Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
- Starting at narrow end, roll up each fillet and fasten with toothpicks.
- Lightly butter a medium-size deep skillet.
- Stand fillets up in skillet, so they barely touch side of pan.
- Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
- Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
- Lift from pan with slotted spatula, reserving stock.
- Drain fish well.
- Place on a heated platter and keep warm.
- Make sauce:.
- Melt butter in medium saucepan.
- Remove from heat.
- Stir in flour, salt and paprika until blended.
- Cook, stirring, several minutes.
- Gradually stir in cream and 1/2 cup reserved stock.
- Cook over medium heat, stirring, until mixture thickens and comes to a boil.
- Boil 1 minute.
- Beat egg yolks in a bowl.
- Remove 1/3 cup hot sauce from pan.
- Stir into egg yolks.
- Stir back into saucepan.
- Add sherry.
- Stir over low heat until thick.
- Spoon some sauce over the fish and pass the rest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.69 Kcal (1573 kJ) | ||
| Calories from fat | 172.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.18g | 30% | |
|---|---|---|---|
| Cholesterol | 188.37mg | 63% | |
| Sodium | 1480.17mg | 62% | |
| Potassium | 571.55mg | 12% | |
| Total Carbs | 11.45g | 4% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 30.51g | 61% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.06 Kcal (373 kJ) | ||
| Calories from fat | 40.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 30% | |
|---|---|---|---|
| Cholesterol | 44.65mg | 63% | |
| Sodium | 350.89mg | 62% | |
| Potassium | 135.49mg | 12% | |
| Total Carbs | 2.71g | 4% | |
| Sugars | 1.07g | 18% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 7.23g | 61% | |
| Vitamin C | 4.3mg | 30% | |
| Iron | 0.3mg | 7% | |
| Calcium | 22.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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