Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, finely chopped 1/4 c Butter
1 c Red wine -Salt and pepper to taste
1/4 c Red wine vinegar -FISH:
2 tb Butter 4 Turbot fillets
-Salt and pepper to taste 1 tb Oil
1 tb Honey -Salt and pepper to taste
-TOMATO BUTTER: -Pinch cayenne pepper
8 md Tomatoes, skinned 1/4 c Chopped parsley
1/3 c Heavy whipping cream

Combine onion, wine, and vinegar in saucepan. Cover and simmer 10
minutes. Uncover and simmer until all liquid evaporates. Add butter;
stir until butter melts. Season with salt and pepper. Add honey and
mix well; simmer until well heated. Keep warm over very low heat.
Preheat broiler. Remove seeds from 3 of the tomatoes; cut seeded
tomatoes into small pieces, cover and refrigerate. To make tomato
butter, puree remaining tomatoes in blender or food processor; place
pureed tomatoes in saucepan. Add cream and bring to a boil. Reduce
heat and simmer until reduced by one third. Stir in butter, salt, and
pepper. Keep warm over low heat wh To cook fish, brush fillets with
oil. Sprinkle with salt, pepper, and cayenne. Broil 2-3 minutes per
side. Transfer to serving platter when done. Place refrigerated
tomatoes in tomato butter and heat thoroughly. Divide wine onion
sauce evenly onto 4 heated plates or shallow bowls. Place fish fillet
on top. Pour tomato sauce around onion mixture. Sprinkle with
parsley; serve immediately.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 01-12-95

Browse by categories