Turbot fillet with wine onion sauce

Yield: 4 servings

Measure Ingredient
1 large Onion, finely chopped
1 cup Red wine
¼ cup Red wine vinegar
2 tablespoons Butter Salt and pepper to taste
1 tablespoon Honey TOMATO BUTTER:
8 mediums Tomatoes, skinned
⅓ cup Heavy whipping cream
¼ cup Butter Salt and pepper to taste FISH:
4 \N Turbot fillets
1 tablespoon Oil Salt and pepper to taste Pinch cayenne pepper
¼ cup Chopped parsley

Combine onion, wine, and vinegar in saucepan. Cover and simmer 10 minutes. Uncover and simmer until all liquid evaporates. Add butter; stir until butter melts. Season with salt and pepper. Add honey and mix well; simmer until well heated. Keep warm over very low heat.

Preheat broiler. Remove seeds from 3 of the tomatoes; cut seeded tomatoes into small pieces, cover and refrigerate. To make tomato butter, puree remaining tomatoes in blender or food processor; place pureed tomatoes in saucepan. Add cream and bring to a boil. Reduce heat and simmer until reduced by one third. Stir in butter, salt, and pepper. Keep warm over low heat wh To cook fish, brush fillets with oil. Sprinkle with salt, pepper, and cayenne. Broil 2-3 minutes per side. Transfer to serving platter when done. Place refrigerated tomatoes in tomato butter and heat thoroughly. Divide wine onion sauce evenly onto 4 heated plates or shallow bowls. Place fish fillet on top. Pour tomato sauce around onion mixture. Sprinkle with parsley; serve immediately.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 01-12-95

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