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BROOK TROUT
WITH PLUM TOMATO COULIS
4 -small to medium fresh trout
or any light flavored fish or seafood
1/2 -cup flour
1/4 -cup oil
FOR THE COULIS
3
-tablespoons olive oil
2 -shallots, minced
3 -cloves garlic, minced
3 -pounds plum tomatoes, diced
1/4 -cup white wine
1 -teaspoon salt
1/2 -teaspoon black pepper
1 -tablespoon sugar
6 -large leaves fresh basil
Sauté
the fine diced shallots and garlic in olive oil until translucent but not
browned. Add diced tomatoes, white wine, salt, pepper and sugar. Bring the
mixture to a boil, lower it to a simmer, and cook the tomatoes for 20-30
minutes.
In
batches, transfer the sauce to a blender and purée until smooth. Strain
the tomato coulis through a fine sieve, and if needed, finish the sauce
with a pat or two of butter.
FOR
THE FISH
Lightly dust the fish in flour and sauté about 3 or 4 minutes on each
side careful not to burn or overcook. You can broil the fish if so
desired. Ladle a small amount of the coulis on each plate and place the
cooked fish. Drizzle a little more sauce on top and garnish with fresh
shaved Parmesan and basil.
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