As Sophie Grigson says in her opening remarks ” putting red wine with white fish is a bit of a shock” but in this recipe it really works. Quick and tasty, yet quite stylish.
Ingredients
4 150 g thick cod fillets with the skin.
Salt and pepper
For the sauce
60g thinly sliced shallots
60g unsalted butter
1 tablespoon olive oil
2 teaspoons of caster sugar
150ml good fruity wine. Merlot
150ml fish stock
1 tablespoon kecap Manis or soy sauce with a pinch of sugar
Half teaspoon Worcestershire sauce
Method
Fry the shallots in the olive oil and half the butter , until tender but not brown. Be patient.
Sprinkle the sugar over the shallots and cook for a further 3 minutes.
Add the stock and red wine, boil until the sauce is reduced by two thirds.
Stir in the kecap manis and the worcestershire sauce. Take off the heat.
Place a fryng pan on a high heat for 3 or 4 minute. Dry the cod then rub coarse salt into the skin.
Place the fish skin side down,.leave for 3 minutes without turning. Brush the top side with olive oil then turn the fish over and cook gently for a further 3 minutes.
Reheat the sauce add the remaining butter and whisk into the sauce.
Serve immediately, with creamed potatoes, or crushed potatoes, and wilted spinach.
Originally recipe: Fish Sophia Grigson
Now that looks delish !
Lovely that you’re back on the blog.
Much love. N, C, H & F xx💤💤