An idea out of Switzerland for fish

Press, 28 March 1979, Page 17

An idea out of Switzerland for fish

I a ''•ays like trying new different foods, but I am even more interested in tasting familiar ingredients m different combinations. or cooked bv different methods. When I visited friends in Switzerland a few months ago I was very impressed by the wav the locally produced food was prepared and served. .In most cases the ingredients were similar to our New Zealand ones. Often the recipes were

simple and straightforward, bringing out the best qualities of the food, which invariably tasted delicious. I might add that 1 found the quality of the meal service was as impressive as the food, at low as well as higher priced eating places, and. unexpectedly, the prices compared very favourably with New Zealand prices. I tasted some of the best fish dishes I have ever eaten. Try as I may,

I cannot reproduce a clear, gold, strongly flavoured fish soup, but I find the following recipe is excellent made with any fine fleshed fresh fish, from ' salt or fresh water. It is particularly good with sole fillets or tarakihi. ft is very quick to prepare, is easy and “unmessy.” The total cooking time is three to four minutes. It is-, of course, much better with fresh rather than dried herbs. Alter herb quantities to suit yourself, but don’t reduce them too much. I had seldom used sage I with fish. Here four leaves ! are used for four servings, i yet it is not at all overpowering — in fact it is difficult to isolate the sage flavour. Leave out the marjoram and thyme if you don’t have them, but don’t leave out the parsley, sage and garlic. For four servings:— 500-600 g tarakihi or sole fillets 50g butter

2 tablespoons chopped parsley 4 fresh sage leaves or | teaspoon dried sage sprig marjoram and thyme or 1/8 teaspoon dried marjoram and thyme 1-2 cloves garlic J teaspoon salt pepper J cup white wine I teaspoon flour Cut each tarakihi fillet in two, removing the strip o' bones near the midline. If fillets are large, cut the smaller “half” in two

pieces, and the laige ■‘half” in- three pieces. Cut at an angle, with the knife blade slanted rather than upright, so each piece tapers like a smaller fillet. Trim sole fillets and cut each one into several smaller “fillets” if desired. Measure the butter and put about one-eighth of it aside. Chop the herbs verv finely. Crush the garlic cloves with the salt, then melt most of the butter in

a large (or electric) frypan with the herbs and garlic. Do not let the butter brown at any stage during the cooking. Lay the pieces of fish in the pan, turning them after about one minute’s cooking. Add pepper to taste, and pour in the wine. Replace wine with 2 tablespoons lemon juice in water, if desired. Cover and cook for 1 to 2 minutes, until the fish is

milky white then lift the fish onto warmed plates or a warmed serving dish Mix the reserved buttei with the flour, and add ito the remaining sauce Stir until smooth the spoon the sauce over th fillets. Serve immediately. We like this fish serve, with hot crusty brea rolls and a tomato sid salad. It is also goc served with cream' mashed potatoes m green beans.