FISH W/PAWPAWS & LIME BUTTER SAUCE
List of Ingredients
8 small ocean perch fillets
1 cup dry white wine
1 cup water
Few sprigs of parsley
1 green onion
1 pawpaw (I had to look this up... pawpaw, also known as papaw or in the US,
papaya)
1 Slivers lime rind -- to garnish
Lime Butter Sauce
60 grams butter
1/4 cup lime juice
1/4 cup cream
2 egg yolks
salt and freshly ground pepperRecipe
Remove skin from fish fillets and, using a sharp knife, make diagonal cuts on
one side. Place in an oven dish with the wine, water, parsley and the roughly
chopped green onion. Cook fish in 350°F (180°C) oven for about 20 minutes, or
until it is tender and has cooked through.
While fish is cooking, cut pawpaw in half, remove seeds, and scoop out flesh
into balls, using a melon baIler.
When fish is cooked, remove from the oven, strain liquid and reserve 1/2 cup
for sauce.
Return fish to a 240°F (120°C) oven while preparing sauce.
Melt butter in saucepan, add reserved liquid and lime juice, bring to boil.
Reduce heat to low, add combined cream and egg yolks, and whisk until sauce
is heated through - do not allow to boil.
Season to taste with salt and pepper.
At serving time, arrange 2 fillets on each serving plate, garnish with pawpaw
balls and lime rind, and spoon sauce on and around fish.
Per serving: 340 Calories (kcal); 21g Total Fat; (61% calories from fat); 26g
Protein; 3g Carbohydrate
This came from one of the Jep Rooster News letters
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