| | David Braim's Fish Sauce 1 small onion, diced
2 cloves garlic, crushed
1 small fennel, bulb sliced and tops chopped
200ml extra virgin olive oil
2 tablespoons of balsamic vinegar
1/2 cup of white wine
1/2 cup of freshly squeezed orange juice
12 saffron threads
Ten whole tomatoes, drained and chopped
1 tablespoon of raisins, soaked
1/2 cup toasted pine nuts
1 tablespoon of anchovies, chopped
Pepper to taste
8 flathead fillets (can be substituted with fresh sardines, which are traditionally served with this sauce. They are an excellent source of calcium). |
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Sweat onion, sliced fennel bulb and garlic in one tablespoon olive oil until soft. Deglaze pan with balsamic vinegar, white wine and orange juice before adding remaining oil. Add saffron threads, tomatoes, raisins and pine nuts. Simmer gently for 15 minutes before adding anchovies and fennel tops. Dust fish fillets in some flour and pan fry in olive oil until cooked through. To serve, spoon the sauce in the center of the pate and arrange fish on top. Serves 4 |