Patience Gray, Primrose Boyd

Pescado à l’Asturiana

Sole, halibut, brill, rock salmon

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Fillets of sole or any white fish of firm flesh such as halibut, brill, or rock salmon are poached in a wine and mushroom sauce quite unexceptionally but for the addition of a little grated chocolate which suggests affinities with the Italian salsa agro-dolce.

Ingredients

  • 2 pounds of firm white fish
  • a wineglassful of dry white wine
  • 5

Method

Put 3 ounces of butter into an earthenware casserole on an asbestos mat on a moderate heat, and when it is foaming add the onion hash and cook gently till tender. Sprinkle on the flour and stir about till the butter has absorbed it and it is golden. Heat the water and pour it into the pan, stirring till a smooth sauce is obtained, add the glass of wine, the grated chocolate, and salt and pepper