Whiting or John Dory fillets with vermouth sauce

Whiting or John Dory fillets with vermouth sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
90g butter, melted
8 whiting or john dory fillets, skinned
4 tablespoons dry vermouth
1 tablespoon lemon juice
1 teaspoon tomato paste
freshly ground black pepper
125ml cream
parsley, chopped
* fleurons [rid:5376], to garnish
salt

Method

  1. Brush a large, flameproof baking dish generously with some of the butter and lay fillets in it side by side.
  2. Blend remaining butter with vermouth, lemon juice and tomato paste. Pour over fish, season with salt and pepper and place over high heat. Cook, basting fish with pan juices, until flesh turns white. Lift fish onto a heated serving dish.
  3. Add cream to baking dish and stir until sauce thickens a little. Pour over fish, sprinkle with parsley and serve immediately, garnished with fleurons.
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