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Pan-fried Fish with Anchovy Cream Noodles, Crispy Bayonne Ham and Parsley
- Serves
4
- Difficulty
Medium
By Gary Rhodes
Published 1996
The reason this is just titled pan-fried ‘fish’ is because there are so many you can use: sea bass, tuna, salmon, John Dory and monkfish to name but a few.
Ingredients
4 х 175 225 g 6-8 oz 225-350 g
Method
Pre-heat the grill.
To make the sauce, melt the butter in a pan and add the onion, leek, bay leaf and garlic. Cook over a moderate heat for a few minutes until softened. Add the white wine and boil to reduce by two-thirds. Add the fish stock and boil to reduce by half. Add the double cream and the anchovy fillets and cook for a few minutes. The sauce can now be blitzed in a food process
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