By Malini Bisen
Ingredients
2 medium sized pomfrets
3 whole onions of garlic
1 onions crushed
2 tsp. olive oil
2 tbsp. flour
1 cup stock (use two soup cubes)
dry white wine
a pinch of pepper
salt to taste
Method
- Without separating the pods of garlic, remove the external skin.
- Wrap them in separate foils and bake at 400 degrees F for half an hour.
- Cool a bit and then separate the cloves and squeeze to extact the pulp.
- Discard the skins and grind the pulp to paste, and keep aside.
- Saute the onions well.
- Put on very low heat and gradually keep adding quanities of stock, wine and flour and blending thorouhly.
- Taking care not to let it burn, bring it to a boil, and then add the garlic paste and salt.
- Cook till thickened to a good consistancy.
- Cool and blend in an electric blender till smooth.
- Cut the fillet from the sides of the fish and baste well with the sauce, pouring a little extra over it.
- Place in oven and bake till cooked.
- Serve the excess sauce separately for anyone who wants an extra helping.
Tips :
- Sprinkle a little grated cheese and pepper on the top while it is still hot for additional flavour.
- Serve with steamed green beans and new potatoes.
Non Veggies Index
