|
Rosé Fish Fillets |
| 4 x 175g (6oz) | Place or megrim fillets, fresh or defrosted, skinned | |
| 15g (1ž2oz) | Butter or olive oil | |
| 1 | Small onion, finely chopped | |
| 75g (3oz) | Mushrooms, finely chopped | |
| 10ml (2 teaspoons) | Chopped thyme | |
| Salt & pepper | ||
| 140ml (1ž4pint) | Rosé or red wine | |
| 140ml (1ž4pint) | Fish or chicken stock | |
| 2.5ml(1ž2 teaspoon ) | Tomato purée | |
| 5ml (1 teaspoon) | Cornflower | |
| 45ml (3 tablespoons) |
|
|
1 |
Heat the butter/oil in a shallow pan. Cook the onion until soft. Stir in mushrooms, thyme, seasoning and wine. |
|
2 |
Bring to boil and cook until wine is reduced to about 15-30ml (1-2tablespoons) |
|
3 |
Lay the fillets skinned side uppermost on a board, spoon over the mushroom mixture and roll up. Put into the pan and pour over the stock, cover and cook for 5-8 minutes. |
| 4 | Meanwhile, blend together the tomato purée, cornflour and fromage frais. |
| 5 | Transfer cooked fish to a serving dish, stir the tomato purée mixture into the pan. Cook, stirring until sauce has boiled and thickened. |
| 6 | Pour the sauce over the fish and serve with pasta and green vegetables. |
| Serves 4 | |
| Nutritional Values per portion (approx) | |
| 241 Kilocalories | 33g Protein | 8g Fat | 5g Carbohydrate | 0g Fibre |