Author Topic: Steenbra with cream of tomato and basil sauce  (Read 1052 times)

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Offline Ray Hall

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Steenbra with cream of tomato and basil sauce
« on: July 17, 2009, 08:01:03 AM »
salt, milled pepper and lemon juice to taste
4 fresh fish cutlets, such as yellowtail or steenbras
1 lemon, juice
salt and milled black pepper
30 ml butter
olive oil for frying
2 bunches spring onions, chopped
3 large, ripe tomatoes, peeled, seeded and chopped
2 ml sugar
200 ml sour cream
190 ml torn fresh basil leaves

Wipe fish with a damp cloth. Sprinkle with lemon juice and season. Dot each cutlet with a little butter and grill for 3 to 5 minutes on each side, depending on thickness. SAUCE: Heat oil in a pan and sauté spring onions for 1 to 2 minutes and add tomatoes and sugar. Cook for a further 2 minutes and add sour cream. Just bring to boil and remove immediately from stove. Stir in basil and season to taste. Spoon a little sauce over each cutlet and serve with baby potatoes and salad or freshly steamed vegetables.

Offline John

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Re: Steenbra with cream of tomato and basil sauce
« Reply #1 on: November 12, 2009, 10:45:58 AM »

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