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Ingredients
Herb Fish Fillets with Pepper Sauce
- Ingredients
- ½ bunch Basil
- 1 lg slice white bread
- 1 Tbsp pecorino romano (grated)
- 1 Tbsp Pine nuts
- 20 grams softened butter
- 1 egg yolk
- 2 thick fish fillets each about 180 grams (such as cod, redfish, etc)
- 1 Tbsp clarified butter
- salt
- freshly ground pepper
- Bell pepper sauce
- 1 Red paprika
- ½ onion
- 2 Tbsps butter
- chopped thyme
- 2 tsps ground paprika (sweet)
- 125 milliliters vegetable stock
- 125 milliliters Whipped cream
- In addition
- ½ bunch Arugula
Rinse and halve bell pepper, remove seeds and ribs and cut into small cubes. Peel and dice onion. Heat butter in a pan and saute pepper and onion until soft. Season with salt, pepper, thyme and paprika, add stock and cream and simmer until smooth, remove from heat and keep warm.
Pluck off basil leaves and chop together with pine nuts coarsely, combine with butter and egg yolk. Crumble bread into herb mixture and add pecorino, season with salt and pepper.
Heat butter in a pan and cook fish fillets for 2 minutes per side. Remove from the pan and season with salt and pepper. Spread with herb mixture and roast under a hot broiler until crust starts to brown, watching carefully.
Arrange fish fillets with pepper sauce on plates and serve with arugula.