Provencal Fish
Poisson a la Provencale
900g (2lb) Fish Fillets
900g (2lb) Fresh Tomatoes
110g (4oz) Butter
60ml (2floz) Cognac [Optional]
340g (12oz) Mushrooms
2 Onions
3-4 Garlic Cloves
2 tbsp Olive Oil
2 tbsp Butter
½ tsp Sugar
1 Fennel Sprig
1 Bay Leaf
Tabasco or Worcestershire Sauce
Butter
Salt and Pepper
Peel and finely chop the onions and garlic.
Peel and slice the tomatoes.
Slice half of the mushrooms.
Place the oil into a frying pan and saute the onion until golden brown.
Add the garlic and mushrooms and suate for a few minutes.
Add the tomatoes, sugar, fennel, bay leaf and season to taste.
Simmer gently for 10 minutes.
Remove from heat and allow to cool slightly, pass through a sieve or food processor, to prduce a smooth sauce.
Add Tabasco or Worcestershire sauce, to taste.
Pre-heat the oven to 200°C: 400°F: Gas 6.
Slice remaining mushrooms and saute in the butter for 3-5 minutes.
Remove and reserve.
Add fish, saute skin side down for a few minutes until the skin is lightly browned.
Add the Cognac (if used), tilt the pan away from you and flame.
Arrange the fish in an ovenproof dish, pour sauce over and garnish with the sauteed mushrooms.
Bake 15 minutes.
Serve with rice.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved