Fillets Of Fish In Crab Sauce With Red Peppers
|Red pepper||1 , seeded and cut into julienne strips|
|Water||30 Milliliter (2 Tablespoon)|
|Single cream||1⁄4 Pint (2/3 Cup Or 150 Milliliter)|
|Dressed crab meat||2 Ounce (50 Gram)|
|Firm fish fillets||4|
|Butter||1 Ounce (2 Tablespoon Or 25 Gram)|
Put the strips of red pepper in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 4—5 minutes, until tender, stirring once. Set aside.
Mash the cream into the crab meat until smooth. Season to taste with salt and white pepper.
Put the fish fillets in a dish, dot with butter, cover with vented cling film (plastic wrap) and cook for 4 minutes, rearranging once.
Cook the crab sauce for 1-2 minutes to heat through.
Spoon a pool of crab sauce onto 4 heated plates, put the fish on top and garnish with strips of red pepper.