Eating light on a Friday (or any weekend) night doesn't come naturally to us. After all the work in weekdays, it has become a tradition to indulge on weekends, especially Friday nights. However, indulgence should not necessarily mean loads of calories or carbs. With this thought in mind we decided to eat fish one Friday but wanted to make it a bit more gourmet to complement the red wine that was being uncorked. And the idea became obvious..why not make a red wine sauce!!
There is just something fun about food with alcohol. From beer battered onion rings to penne alla vodka to liquor chocolates! It's a universal truth, alcohol ads fun to everything. Here goes a weekend dinner special
Ingredients
For fish
1 packet of herbed bread crumbs
Fish Fillets marinated in lemon and salt
For fish bed
1 - 2 red bell pepper - sliced
Oregano
Olive oil
Garlic salt
For sauce
2 clove of garlic minced
1 red onion / spring onion finely chopped
1/4 litre of stock (veg / chicken)
1/2 cup red wine
1/4 cup red / white wine vinegar
20 gms cold butter - cut in cubes
1 tbsp whipped cream
Dash of white pepper
Method
For fish
1. Coat fish in herbed mix. Which is available off the shelf or can be made at home by combining bread crumbs with herbs like oregano, dry basil, garlic powder, etc.
2. Cook it for 10 mins on a foiled tray in oven at 220 degrees.
For fish bed
1. Drizzle oil over bell pepper slices and spread some garlic salt and oregano.
2. Bake it in oven at 220 degrees for 15 - 20 mins or until it retains its shape and stay juicy.
For sauce
1. In a pan, heat some butter and sauté garlic and onion till it becomes translucent (not brown).
2. Add wine, vinegar and stock and let it simmer till it reduces half in quantity.
3. Add cream to it and let it cook for 2 - 3 mins on low heat.
4. Now, add 1- 2 cubes of butter to the sauce and keep stirring till it completely dissolves.
5. Repeat step 4 still you get a velvety texture.
Enjoy crisp fish and juicy bell peppers with lip smacking wine sauce!
There is just something fun about food with alcohol. From beer battered onion rings to penne alla vodka to liquor chocolates! It's a universal truth, alcohol ads fun to everything. Here goes a weekend dinner special
Ingredients
For fish
1 packet of herbed bread crumbs
Fish Fillets marinated in lemon and salt
For fish bed
1 - 2 red bell pepper - sliced
Oregano
Olive oil
Garlic salt
For sauce
2 clove of garlic minced
1 red onion / spring onion finely chopped
1/4 litre of stock (veg / chicken)
1/2 cup red wine
1/4 cup red / white wine vinegar
20 gms cold butter - cut in cubes
1 tbsp whipped cream
Dash of white pepper
Method
For fish
1. Coat fish in herbed mix. Which is available off the shelf or can be made at home by combining bread crumbs with herbs like oregano, dry basil, garlic powder, etc.
2. Cook it for 10 mins on a foiled tray in oven at 220 degrees.
For fish bed
1. Drizzle oil over bell pepper slices and spread some garlic salt and oregano.
2. Bake it in oven at 220 degrees for 15 - 20 mins or until it retains its shape and stay juicy.
For sauce
1. In a pan, heat some butter and sauté garlic and onion till it becomes translucent (not brown).
2. Add wine, vinegar and stock and let it simmer till it reduces half in quantity.
3. Add cream to it and let it cook for 2 - 3 mins on low heat.
4. Now, add 1- 2 cubes of butter to the sauce and keep stirring till it completely dissolves.
5. Repeat step 4 still you get a velvety texture.
Enjoy crisp fish and juicy bell peppers with lip smacking wine sauce!
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