Opening Lines At A Wedding

CROWN BASS STUFFED SALMON AND TOMATOES STUFFED

Ingredients: 2 sea bass fillets
skinless boneless
450 g. fresh salmon cut into thin slices and boneless skinless
4 eggs (separate yolks and whites)
6 tablespoons tomato sauce

Salt Pepper Butter mold

800 g.

water For the sauce: 8 tablespoons mayonnaise
very thick (made in the Thermomix or purchased)
1 natural yogurt 1 teaspoon dill

PREPARATION
-Pitch
a little salt and pepper the fish.
-Grease a ring mold about 20 cm. in diameter with plenty of butter. Wrap it with fillets of sea bass and salmon fillets, interspersed. Book.
-Beat the egg whites, put the butterfly in the blades and lay the egg whites and a pinch of salt, 4 min., vel. 3 1 / 2. Remove and set aside. Unwashed
the glass-pour the other fish with egg yolks, tomatoes, salt and pepper, 20 sec., Vel. 5. Pour the batter into the beaten egg whites and mix with stirring motion.
-Pour into pan and fold the ends of the fish fillets over the filling. Place the mold in the varoma, cover and set aside.
-Put the water in the glass, and putting in place varoma, schedule 30 min., Temp. varoma, vel. 2.
-Cool and put in the refrigerator covered with transparent flim until ready to eat (I will leave it until the next day), and serve.
"To make the sauce, you just have to Mix the mayonnaise with yogurt and dill. Place in a saucer
-Serve cold, accompanied with the sauce.