Pan-fried Fish with Anchovy Cream Noodles, Crispy Bayonne Ham and Parsley

Name: Pan-fried Fish with Anchovy Cream Noodles, Crispy Bayonne Ham and Parsley
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: A squeeze of fresh lemon juice; 1 glass of dry white wine, about 150 ml (5 fl oz); 1 bay leaf; ½ garlic clove; ½ leek, shredded; 50 g (2 oz) tinned anchovies, well drained and chopped; 1 onion, finely chopped; 150 ml (5 fl oz) double cream; Salt and freshly ground black pepper; 300 ml (10 fl oz) Fish Stock; A knob of unsalted butter; Salt and freshly ground black pepper; 4 slices of Bayonne or Parma ham, or streaky bacon if either is unavailable; 4 slices of Bayonne or Parma ham, or streaky bacon if either is unavailable; Plain flour for dusting; 4 slices of Bayonne or Parma ham, or streaky bacon if either is unavailable; 225-350 g (8-12 oz) fresh or dried noodles, cooked; 225-350 g (8-12 oz) fresh or dried noodles, cooked; Oil for deep-frying; A good handful of fresh parsley; 4 х 175-225 g (6-8 oz) fish fillets

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

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) fish fillets
225-350 g (

Europe
United Kingdom
Fish course
Pescatarian
Winter

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