Tomato sauce flatfish

2024-05-08 14:58:57 54

This dish was learned from "Fundamentals of French Western Cuisine Cooking". In terms of craftsmanship, it belongs to the category of simplicity, and the technical content is not too high, which is why I am interested in learning it. I gave up on those that are too difficult. When using ingredients, red onions cannot be found at the moment, so white onions are used instead. Flatfish is a bag of frozen fish, and the fish soup required in the book is also made from the leftover parts of flatfish.

Details of ingredients

FlatfishApproximately 1 pound
tomatoApproximately 1 pound
onion1/2 pieces
shallot 3 pieces
white wine1/3 cup
Tomato sauce2 tablespoons
Fish broth2/3 cups
Parsley leafAbout 1 plant

Technique

difficultybeginner
workmanshiproast
tasteAcid saltiness
timeThree hours

Steps to make Tomato sauce flatfish

1. Cut off the stem of the tomato and make six cuts with a knife from beginning to end, about 1/3 cm deep, to make it easy to peel when scalded. Then, heat the skin with boiling water until it curls up, peel off the skin, dig out the bag, and cut it into pieces. Cut the onion and red onion into pieces, wash the parsley leaves, absorb water, and cut them into small pieces;
2. Cut the fish into rectangles and use the scraps to make fish broth;
3. In a plate, mix tomatoes, scallions, and chopped onions and spread them flat. Place fish chunks on the surface;
4. Cut a piece of parchment paper to the size of a baking tray, coat it with butter and set aside;
5. Sprinkle an appropriate amount of salt and pepper on the plate, add 1/3 cup of white wine and about 2/3 cups of fish broth, cover the plate with parchment, then steam the plate in the pot for 3-5 minutes, and then move it to the oven to bake for 5-8 minutes. If the fish is large or thick, the time can be extended appropriately to 325-350 degrees F. After baking, put the fish in another plate, cover the lid to prevent it from getting cold, and filter out the remaining vegetable shreds;
6. Start the pot with butter, not too high in temperature. Put the remaining tomatoes, onions, and chopped scallions into the pot, stir fry until dry, add about 2 tablespoons of tomato sauce, season with salt, appropriate amount of sugar, and pepper, add a little water starch, and stir with a hand mixer to form a sauce. When eating, pour the sauce over the fish chunks and sprinkle with chopped parsley. Fish broth recipe