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    Sunday, September 20, 2009

    Snapper with Tomato Cream Sauce

    My friend, I feel like he is my friend Jacques Pepin, gave another helpful hint. When you want onions to be translucent and not caramelize...start them off in a little water and then add oil for flavour. Great idea.
    Interestingly enough, even though you use cream in this dish, it is quite a lo-cal dish.
    And considering how few ingredients. Very tasty
    2 tablespoons water
    1 onion finely sliced

    2 tablespoons olive oil

    5 med tomatoes chopped

    Sea salt and freshly ground black pepper

    150 gms snapper of any other white fish per person

    100 mls white wine.

    S & P

    150 mls cream

    Optional-Cornflour mixed in a little water

    Optional-Tabasco a dash

    Chives, finely chopped

    Season fish both sides with sea salt and freshly ground black pepper
    Add water to a hot pan and throw in onions
    This gets them started, without browning
    Let simmer away a minutes or two then add olive oil
    Add chopped tomatoes
    Season and let simmer about 15 minutes
    The sauce should have reduced till nice and thick set aside.

    Meanwhile add to another hot pan, the wine, bring to boil
    Place fish filets into wine
    Cover and simmer about 5 minutes till fish is opaque.
    On a warm platter add tomato sauce
    Place fish filets on top
    Cover with foil to keep warm
    Now make cream sauce, this will take about 3 minutes.

    To the wine reduction in the pan
    Add the cream
    Bring to the boil and boil away till it is reduced.
    Taste for seasoning and adjust if necessary
    Add Tabasco, if you need it.
    If the sauce is not thick enough you can add a little of the cornflour mix and simmer for another minute.

    Pour over fish
    Thrown chopped chives over the top
    We served this with boiled little potatoes and a lovely chopped salad made by my friend JT.
    This added some fabulous crunch to the meal.

    Use your own quantities.

    Chopped Salad.
    Finely chop
    Red pepper
    Red onion
    Tiny florets of broccoli
    Roasted peanuts
    Baby carrots

    Salad leaves, just a handful
    Add salt and freshly ground black pepper


    Put all ingredients onto a platter
    Toss with Mayo and serve

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