4 whiting fillets
12 bruised leaves of basil
3-4 tablespoons dry white wine
fresh basil or Watercress (salad cress) to garnish
salt and freshly ground black pepper
12 bruised leaves of basil
3-4 tablespoons dry white wine
fresh basil or Watercress (salad cress) to garnish
salt and freshly ground black pepper
for the sauce
1 tablespoon olive oil
25g (1 oz) butter
1 small onion, very finely chopped
1 carrot, grated
6 ripe tomatoes, peeled, deseeded and chopped
2 teaspoons concentrated tomato puree (paste)
1/2 teaspoon brown sugar
2 tablespoons fresh chopped basil
fromage blanc or soured cream
squeeze of lemon juice
25g (1 oz) butter
1 small onion, very finely chopped
1 carrot, grated
6 ripe tomatoes, peeled, deseeded and chopped
2 teaspoons concentrated tomato puree (paste)
1/2 teaspoon brown sugar
2 tablespoons fresh chopped basil
fromage blanc or soured cream
squeeze of lemon juice
method
1. Season the fillets, place in an aluminium foil parcel and, before sealing, cover with the bruised leaves of basil and splash in the wine.
2. Set in a steamer and, when cooked, transfer to a warmed serving dish, keep warm and reserve the juices.
3. Heat up the olive oil and butter in a heavy saucepan, soften down the finely chopped onion and grated carrot for 5 minutes, stirring and not allowing to brown.
4. Add the tomatoes, tomato puree, sugar, basil and the reserved cooking juices from the whiting and cook over a very low heat until all is tender.
5. Put this sauce into a food processor or blender and puree until smooth, return to the pan and reheat.
6. Add the fromage blanc or soured cream, season, check for taste and sharpen up with a squeeze of fresh lemon juice.
7. Arrange the sauce and fillets on a warmed serving dish with leaves of basil or watercress to garnish, and serve.
2. Set in a steamer and, when cooked, transfer to a warmed serving dish, keep warm and reserve the juices.
3. Heat up the olive oil and butter in a heavy saucepan, soften down the finely chopped onion and grated carrot for 5 minutes, stirring and not allowing to brown.
4. Add the tomatoes, tomato puree, sugar, basil and the reserved cooking juices from the whiting and cook over a very low heat until all is tender.
5. Put this sauce into a food processor or blender and puree until smooth, return to the pan and reheat.
6. Add the fromage blanc or soured cream, season, check for taste and sharpen up with a squeeze of fresh lemon juice.
7. Arrange the sauce and fillets on a warmed serving dish with leaves of basil or watercress to garnish, and serve.
serving amount
serves 4
rate this recipe
5.5
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