Flatfish in tomato sauce(fan qie jiang zhi bi mu yu )

Flatfish in tomato sauce

Introduction:

"This dish was learned from the French cuisine foundation. From the craft point of view, it belongs to the simple category. The technical content is not too high, so I was interested in learning it. I gave up if it was too difficult. We can't find red onion for a while. Instead, we use white onion. Flounder is a bag of frozen fish. The fish soup required in the book is also made of flounder leftovers. "

Production steps:

Step 1: cut off the stem of the tomato, cut six marks with a knife from the beginning to the end, about 1 / 3 cm deep, so that it is easy to peel after being scalded, then scald it with boiling water until the skin is cocked up, tear off the skin, dig out the bag, and cut it into pieces. Cut the onion and red onion into pieces, wash and suck the parsley leaves, and cut it into pieces with water;

Step 2: cut the fish into a rectangle and use the leftovers to make fish soup;

Step 3: in a dish, mix the tomato, onion and minced onion, then spread them, and put the fish in the noodles;

Step 4: cut a piece of lamb into parchment, the size of a baking tray, and coat it with butter;

Step 5: Sprinkle appropriate amount of salt and pepper on the plate, add 1 / 3 cup of white wine and 2 / 3 cup of fish soup, cover the plate with parchment, steam the plate in the pot for 3-5 minutes, then move it into the oven for 5-8 minutes, if the fish is large or thick, extend the time appropriately, 325-350 degrees F. after baking, put the fish on another plate, cover it to prevent it from getting cold, and filter out the remaining vegetables;

Step 6: start the pot with butter, and the temperature should not be too high. Put the remaining tomatoes, onions and chopped scallions into the pot, fry a little water, add about 2 tbsp tomato sauce, add salt, proper amount of sugar and pepper to taste, add a little water starch, stir with a hand stirring stick to form a sauce. When eating, pour the sauce on the fish and sprinkle with parsley. Practice of fish soup

Materials required:

Flounder: about 1 pound

Tomatoes: about 1 pound

Onion: 1 / 2

Red onion: 3

White wine: 1 / 3 cup

Ketchup: 2 tbsp

Fish soup: 2 / 3 cup

Butter: moderate

Salt: right amount

Sugar: right amount

Starch: appropriate amount

Pepper: right amount

Parsley leaf: about 1 tree

Note: experience: first, the frozen fish is thin, steam for 3-4 minutes, bake for 5 minutes, 325 degrees F is enough; second, the oil temperature should not be too high when using butter; third, the sauce with fresh tomatoes as the main flavor is very delicious, which can be used not only in fish, but also in shrimp. thank you!!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sour and salty

Chinese PinYin : Fan Qie Jiang Zhi Bi Mu Yu