recipe for Fish Zephyrs comes from Diane Seed.
Diane has lived in Rome for thirty years, and
she has built up an international reputation for
her unrivaled knowledge of Italian regional cuisine
and wines. She runs her own cooking school with
courses throughout the year in Rome, Campania
(on the Amalfi coast) and Puglia (on
the 'heel' of Italy).
Diane is the author of many cook books. Her first
book, Top one Hundred Pasta Sauces, has
sold well over a million copies and been translated
into twelve languages. She now writes for various
magazines, as well as traveling the world giving
lectures, lessons and demonstrations, spreading
the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and
is also the Italian food consultant for Marks
and Spencer in the UK and now spends considerable
time helping chefs and suppliers enlarge their
repertoire with authentic regional dishes.
you would like to learn more about Diane's cooking
for Fish Zephyrs
oz Fresh salmon
1 egg white
Black pepper and salt
7 fl oz double cream
6 fillets sole or other flat white fish
to make Fish Zephyrs
a food processor, whizz the salmon, uncooked
to a smooth paste, then add the egg white and
season to taste.
beat in the double cream.
this mousseline in the refrigerator for 30 minutes
oil 6 ramekins or small, fish shaped moulds
and line with the whole fish fillets, keeping
the most attractive side outwards.
the centre with the salmon mixture and smooth
it over the top of the mould.
with lightly greased paper, then silver foil,
pressing it in tightly over the rim of the mould.
for 20 minutes in a moderate oven 190ºC
(375ºF), standing the moulds in a baking
tin containing boiling water.
the moulds are cooked, let them stand for 5
minutes before turning out.
with the following red and green sauces:
Red Pepper Sauce