This fish was very fresh so was always going to be a treat – you can't really get it wrong (so long as you don't overcook it). But the sauce, which tasted ok split so its texture was not right.
Ingredients:
Fresh snapper fillet
Butter and oil
Crème fraiche
Lemon juice
Capers
Small leaf basil
Salt
Method:
I made the sauce in a separate pot – but I think I would have been better to do the fish first, set it aside in foil and then make the sauce in the same pan.
Fry the fish in a generous amount of butter, spending about 2 minutes on one side and only turning over to the other for about 30 seconds. This means that the presentation side will have a little colour and the fish won't be overcooked.
The sauce is just made by whisking the other ingredients together and heating gently. It split when I tipped the butter from the fish pan into it.
What sauces do you prefer with white fish?
Your sauce sounds delicious. No fish for me.. but I still like looking at the recipes.
ReplyDeleteThe sauce does look great. Bummer on the splitting.
ReplyDeleteI love fish, but we don't cook it that often, because I don't like the odor of it afterwards throughout the house! I don't make cream sauces much, because they always give me trouble, so I cook fish in a parchment-paper or tin foil packet, usually Mediterranean-style. But a few times I think I've just put sour cream on white fish and sprinkled it with fresh dill and baked it. That was easy and good!
ReplyDeleteThat still looks delicious though!
ReplyDelete