Name: Flathead Braised in Red Wine
Yield: Serves 6
Cuisine: Australian
Ingredients: 60 g (2 oz) clarified butter or 60 mL (2 fl oz) olive oil; 2 chopped bacon rashers (slices); 1 teaspoon ground black pepper; 1 teaspoon salt; 1 cup (125 g/4 oz) plain (all-purpose) flour; 1 tablespoon peppercorns; 1 bay leaf; 2 thyme sprigs; 2 garlic cloves, crushed; 90 g (3 oz) butter, diced; 1 kg (2 lbs) flathead fillets; 3 cups (750 mL/24 fl oz) good red wine (shiraz or pinot noir); 60 g (2 oz) clarified butter or 60 mL (2 fl oz) virgin olive oil; 1 tablespoon tomato paste (purée); 1 chopped onion; ½ chopped carrot; 1 cup diced tomato; 80 mL (2½ fl oz) Cognac

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 kg (2 lbs) flathead fillets

Method

To make the sauce

Melt the clarified butter or heat the olive oil in a heavy-based saucepan. Brown the onion, carrot and bacon over a medium heat, add the tomato and tomato paste (purée) and cook until the mixture begins to stick to the pan. Add the wine and seasonings and cook over a high heat until the mixture is reduced by half. Pass the liquid through a