Whiting Fillets With Vermouth Sauce
|Butter||90 Gram, melted|
|Fillets||8 (Of Whiting Or John Dory, Skinned)|
|Dry vermouth||4 Tablespoon|
|Lemon juice||1 Tablespoon|
|Tomato paste||1 Teaspoon|
|Ground pepper||To Taste|
|Cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Brush a large, flameproof baking dish generously with some of the butter and lay fillets in it side by side. Blend remaining butter with vermouth, lemon juice and tomato paste. Pour over the fish, season with salt and pepper and place over high heat. Cook, basting fish with pan juices, just until flesh turns white. Lift fish on to a heated serving dish. Add cream to the baking dish and stir until sauce thickens a little. Pour over the fish, sprinkle with chopped parsley and serve immediately, garnished with fleurons.
FLEURONS: Roll out puff pastry thinly â€” if using ready-rolled pastry, roll it a little thinner â€” and brush the surface with beaten egg. Cut out 8 crescents shapes 6-8cm in length. Place on a dampened baking sheet and bake in a very hot oven 230C (450F) for 6-8 minutes or until puffed and golden. Serve 2 fleurons with each portion.