Whiting in Red Wine Sauce makes an excellent main course for a light luncheon or dinner. Serve with sauteed courgettes , steamed rice and a well-chilled bottle of white Burgundy wine
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon salt and
2 teaspoon black pepper
4 whiting fillets, skinned and halved
3 tablespoons olive oil
2 tablespoons olive oil
1 medium-sized onion, thinly sliced
Serve Whiting in Red Wine Sauce with rice for a nutritious and tasty lunch or supper.
2 tablespoons flour
16 fl. oz. red wine
10 fl. oz. fl-j- cups water
2 teaspoon salt
½ teaspoon black pepper
2 garlic cloves, crushed
1 bay leaf bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 tablespoons tomato puree
First make the sauce. In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add 8 fluid ounces of the wine, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring I ‘ . ‘
The addition of oysters and marigold petals makes Whitstable Fish Soup a luxurious first course. constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the remaining wine, the water, salt, pepper, garlic, bay leaf and bouquet garni to the pan, stirring constantly. Stir in the tomato puree, increase the heat to high and bring the liquid to the boil. Reduce the heat to low and simmer for 30 minutes or until the liquid has reduced by one-third.
Meanwhile, place the seasoned flour in a large, shallow dish and dip the whiting fillets in it, one by one, shaking off any excess.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the fillets and fry them for 5 minutes on each side.
Using a slotted spoon, remove the fillets from the pan and add them to the sauce. Cook the whiting in the sauce for a further 2 minutes or until the fish flesh flakes easily when tested with a fork. Remove the pan from the heat.
Transfer the contents of the pan to a warmed serving dish and serve immc- diately.