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Categories:
fillet flour butter olive oil bread crumbs onion tomatoes white wine heavy cream salt fresh spinach fettuccine parsley
Viewed: 28 - Published at: 4 years agoIngredients
- 1 shad fillet, about 1 1/2 pounds
- 3 to 4 tablespoons flour
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 tablespoons dry bread crumbs
- 1/2 cup chopped onion
- 2 sun-dried tomatoes, minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- Salt and freshly ground black pepper
- 1 pound fresh spinach fettuccine
- 1 tablespoon minced parsley
Method
- Place a large kettle of water on to boil.
- Cut the shad into strips about an inch wide and two inches long.
- Dust them lightly with flour.
- Heat butter and two tablespoons of the olive oil in a large skillet.
- Saute the fish over medium-high heat until golden.
- Remove and set aside.
- Add the bread crumbs to the pan, stir until golden and remove from the pan, draining as much of the fat into the pan as possible.
- Set breadcrumbs aside.
- Add the onion to the pan and saute until golden.
- Add the sun-dried tomatoes and the wine.
- Cook until the wine has reduced to two or three tablespoons.
- Stir in the cream.
- Cook a few minutes until the sauce begins to thicken.
- Season to taste with salt and pepper.
- Cook the fettuccine in the boiling water two to three minutes.
- Drain, then transfer to a warm serving dish and toss with the two remaining tablespoons of oil.
- Return the fish to the skillet, reheat in the cream sauce and pour over the fettuccine.
- Sprinkle with breadcrumbs and parsley and serve at once.
