A delicately flavoured, lightly spiced dish, Brodet Dubrovna butter
2 tablespoons vegetable oil
2 medium-sized onions, thinly
1 lb. tomatoes, blanched, peeled, seeded and chopped or 14 oz. canned peeled tomatoes, drained
3 fl. oz. white wine
1 tablespoon white wine vinegar
1 teaspoon chilli sauce
4 grindings black pepper
1½ teaspoons salt
½ teaspoon dried tarragon
2 tablespoons flour
4 x 8 oz. steaks of any firm white fish
In a medium-sized saucepan, melt
2 tablespoons of the butter and heat
1 tablespoon of the oil over moderate heat. When the butter foam subsides, add the onions.
Fry them for 5 to 6 minutes and add the tomatoes, wine, wine vinegar, chilli sauce, pepper, ½ teaspoon salt and tarragon. Bring to the boil, cover, reduce the heat and simmer gently for at least 30 minutes, stirring occasionally.
While the sauce is simmering, combine the remaining salt and flour together on a plate. Dip the fish steaks in the mixture and coat them well on both sides.
Ten minutes before the end of the sauce’s cooking time, melt the remaining butter and oil in large frying-pan over
moderate heat. When the butter foam subsides add the salted, floured fish to the pan. Cook for 5 to 6 minutes on each
side, or until the steaks are lightly browned, adding more butter and oil if necessary. Transfer the fish steaks to a warmed serving dish and spoon the sauce over them. Serve at once.