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1 kg
3 tbsp
60 g
500 g
3
1 tbsp
1 kg |
mullet, cod or other similar fish fillets
plain flour
butter or margarine
carrots, peeled and julienned
large onions, peeled and sliced
plain flour, extra
tomatoes, peeled and finely chopped |
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Method :
Cut fish into pieces about 5cm
square, dust each piece in flour. Heat 30g butter in a frypan. Add the fish pieces, skin side
down. Cook for 3 minutes, then turn and
cook for another 2 minutes. Meanwhile bring carrots to the
boil in a small amount of water. Simmer for 15 minutes. Remove carrots, reserve cooking
liquid. Sauté onions in remaining butter
until cooked but not brown. Sprinkle extra flour over onions. Blend in tomatoes with juice,
stirring constantly. Mix in 1 cup of reserved carrot
cooking liquid. Place carrots in the bottom of a
covered frying pan. Place fish pieces on top. Pour over tomato and onion
mixture. Simmer, covered, for 10 minutes. Serve hot or cold.
Serves 4-6
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