Poached Seabass Fillet Stuffed with Scampi, Swiss Chard and Carrot

Poširani filet brancina punjen smjesom od škampi, blitve i mrkve

Poached Seabass Fillet Stuffed with Scampi, Swiss Chard and Carrot

For 4 persons: 4 fillets of fresh seabass (about 120 g each), 4 small potatoes, 2 carrots, 2 beetroots, 8 dl fish stock, 1 dl žlahtina wine, 1 dl olive oil, salt, pepper, 4 scampi tails

Cook potatoes and carrots in fish stock and fry beetroot in olive oil

Season fillets with salt and place some seasoned blanched Swiss chard, a stick of carrot and a scampi tail on each fillet. Roll the fillet, wrap it in aluminium foil, poke a few holes in it and poach the fillets in fish stock with wine. The stock should not boil, let it simmer at 90°C.

Before serving, gently season with salt and pepper and drizzle with some olive oil.