Fish with Tomato and Caper Sauce recipe
For the court bouillon
1/2 lemon, thinly sliced
8 black peppercorns
bouquet garni
pinch sea salt
l.l litre (2 pt) 5 cups water
8 black peppercorns
bouquet garni
pinch sea salt
l.l litre (2 pt) 5 cups water
For the dish
2 skate wings weighing together 675 - 900 g (1 1/2 - 2 lb)
juice 1 1/2 lemons
90 ml (6 tbls) oil
30 ml (2 tbls) tomato puree (paste)
15 ml (1 tbls) chopped capers
30 ml (2 tbls) chopped parsley
freshly ground black pepper
juice 1 1/2 lemons
90 ml (6 tbls) oil
30 ml (2 tbls) tomato puree (paste)
15 ml (1 tbls) chopped capers
30 ml (2 tbls) chopped parsley
freshly ground black pepper
method
1. Put the ingredients for the court bouillon into a saucepan. Bring them to the boil, cover and simmer for 45 minutes.
2. Put the skate (swordfish) into a large pan and strain the hot court bouillon over it. Bring it to the boil and simmer very gently for 15 minutes.
3. Lift out the fish and cut each skate wing in half (or portion the swordfish).
4. Lay the portions on a warm serving dish and keep them warm.
5. Beat the rest of the ingredients together and spoon them over the fish.
2. Put the skate (swordfish) into a large pan and strain the hot court bouillon over it. Bring it to the boil and simmer very gently for 15 minutes.
3. Lift out the fish and cut each skate wing in half (or portion the swordfish).
4. Lay the portions on a warm serving dish and keep them warm.
5. Beat the rest of the ingredients together and spoon them over the fish.
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