Friday,15 December, 2017
Current issue | Issue 1255, (23 - 29 July 2015)
Friday,15 December, 2017
Issue 1255, (23 - 29 July 2015)

Ahram Weekly

Fish piccata with buttered spaghetti

Serves 4-6

Ingredients:
6 breast white fish fillets
1/4 cup all-purpose flour
120 ml pouring cream
Juice of 2 lemons
2 tbsp drained capers
2 tbsp finely shredded fresh basil
100 ml dry white wine
1 vegetable bouillon
Salt + pepper + fish spices
50 gm butter + 2 tbsp extra virgin olive oil

Method:
Season flour generously.  Mix well.  Lightly coat each fillet; on both sides, shaking off any excess.  Heat a wide frying saucepan on high.  Add butter and oil.  Lower heat to medium.  Add fish fillets in one layer; without crowding pan.  Gently fry each piece, to golden, on both sides.  Remove with a pair of tongs to drain on kitchen paper towels.  Add juice, wine and bouillon to pan.  Bring to the boil.  Return fish to pan.  Cover and simmer for ten minutes only.  Add capers, cream and basil.  Re-season sauce to taste.  When about to come to a boil, remove away from heat.  Serve with buttered spaghetti; plain or with grated cheese.

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