Whiting Fillets With Anchovy Cream
|Dry white wine||1⁄4 Cup (4 tbs)|
|Fish bouillon powder||2 Tablespoon (Fish Stock Powder)|
|Anchovy fillets in oil||8|
|Softened butter||2 Tablespoon|
|Silver hake||4 (Whiting Fillets)|
|Cornstarch||1 Teaspoon (Cornflour)|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Tomato ketchup||2 Tablespoon|
Mix the white wine and fish bouillon (stock) powder together in a bowl.
Cover and microwave on HIGH fori minute.
Puree the anchovy fillets and the butter in a food processor.
Rinse the whiting fillets and pat dry on kitchen paper.
Spread one side of each fillet with the anchovy paste and fold in two.
Put the folded fillets side by side in a dish and pour the white wine and fish bouillon (stock) over.
Cover and microwave on HIGH for 5 minutes.
Transfer the fish fillets to a serving dish with a slotted spoon.
Cover with aluminum (aluminium) foil to keep warm.
Put the cornstarch (cornflour) into a bowl, add the sour cream (creme fraiche) and mix to a smooth paste.
Add the cooking liquid from the fish and the tomato ketchup.
Cook on HIGH for 1 minute.
Beat with a hand whisk and cook for 1 further minute on HIGH.
Taste the sauce and adjust seasoning.