Fillets Of Fish In Crab Sauce With Red Peppers Recipe
Ingredients
| 1 red pepper, seeded and cut into julienne strips | ||
| 30 ml / 2 tbsp water | ||
| Single cream | 2/3 Cup (16 tbs) | |
| 50 g / 2 oz canned dressed crab meat | ||
| Salt and white pepper | ||
| Firm fish fillets | 4 | |
| 2 tbsp / 25 g / 1 oz butter | ||
Directions
Put the strips of red pepper in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 4—5 minutes, until tender, stirring once. Set aside.
Mash the cream into the crab meat until smooth. Season to taste with salt and white pepper.
Put the fish fillets in a dish, dot with butter, cover with vented cling film (plastic wrap) and cook for 4 minutes, rearranging once.
Cook the crab sauce for 1-2 minutes to heat through.
Spoon a pool of crab sauce onto 4 heated plates, put the fish on top and garnish with strips of red pepper.
Mash the cream into the crab meat until smooth. Season to taste with salt and white pepper.
Put the fish fillets in a dish, dot with butter, cover with vented cling film (plastic wrap) and cook for 4 minutes, rearranging once.
Cook the crab sauce for 1-2 minutes to heat through.
Spoon a pool of crab sauce onto 4 heated plates, put the fish on top and garnish with strips of red pepper.
Chef
