Bull Fillet With Anchovy Sauce Food
SOLE WITH ANCHOVY SAUCE
Steps:
- Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
- Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
- Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.
ANCHOVY SAUCE
Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it's popular. An incredibly easy sauce to spice up grilled chicken or fish-swordfish, for example-whether hot or cold.
Yield makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
- Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.
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