Egg Rolo with Garlic Croutons and Cornichons
A tasty egg terrine commonly served as a side dish, but also enjoyed with a light side salad or as a...
500 g very fresh bass or bream fillets
80 g cooked, peeled prawns (optional)
125 ml freshly squeezed lime juice (3-4 limes)
1/2-1 tsp fine salt
1 banana shallot
1/2-1 red habanero, deseeded
Handful fresh coriander
2 large ripe tomatoes
1 small avocado, stoned and peeled (optional)
Totopos to serve
6-8 x 15 cm corn tortillas, each cut into six wedges like a pizza
1 L corn or vegetable oil
Skin the fish fillets and cut them into 1 cm pieces. Mix the fish and prawns, if using, with the lime juice and salt and leave them for a few minutes, while you prepare the remaining ingredients.
Finely chop the shallot and habanero, then the coriander and tomatoes and dice the avocado, if using. Combine the fish with the other ingredients and serve immediately with Totopos.
Heat oil to 190 C in a large pan and cook the tortilla triangles in small batches until barely golden and crisp.
Using a slotted spoon, transfer them to a plate lined with kitchen paper to drain. Sprinkle with a little salt and serve as soon as possible.
Recipe provided by Rick Stein at Bannisters Mollymook