Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Pan fried
fish
When you have beautiful, fresher than
fresh fish or Seafood such as snapper,
it’s tempting to cook it with nothing but a bit of butter and lemon .Sometimes,
though, it’s nice to do something a little fancier and if you’re entertaining, and this recipe is
perfect. The fish is still the star of the show, but I’ve added a few lovely
fresh flavours to take it from an everyday dish to something special. It’s
quick and easy to prepare just don’t overcook the fish; the quality of the dish
relies on it. This goes perfectly with any fish and a fresh green salad, or
green beans in winter.
Classic Pan Sauce for Fish
4 tbsp
flour
4 tbsp
butter or extra virgin olive oil
225
ml. white wine
225 ml.
fish stock
Salt to taste
1 lemon
Method
1.
When you have finished pan-frying your fish or seafood, add 4
more tablespoons of whatever butter or oil to the fish scraping any browned
bits off the bottom of the pan with a wooden spoon.
2.
Turn the heat to medium-low and sprinkle in the flour and mix
well with a wooden spoon. Let this cook, stirring often, until it turns light
brown; you are making a roux. It is very important not to burn this.
3.
When the roux is light brown, add the wine. Mix well and scrape
any browned bits off the bottom with the wooden spoon.
4.
It may thicken up quite a bit immediately, so add the fish stock
and mix well. Bring this to a boil over high heat.
5.
Season with Pop's Seasoning ready to
serve over fish or seafood may squeeze
lemon
To the sauce
you may add almonds to make Lake Trout (or any other fish) allemande
Maybe used
as a warm dip for fish cakes or crab cakes
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” – Otto
