Roach Fillets with Caper Sauce
Roach fillets with caper sauce and olive potato mash: Roach fillets in brown butter are a classic of the North French cuisine.
Ingredients
- 500 g waxy potatoes
- Salt
- 2 shallots
- 1 bunch chives
- 3 tomatoes
- 40 g capers (drained)
- 275 ml milk (1.5% fat)
- 4 tbsp olive oil
- Pepper
- 640 g fillets from roach wing (4 fillets)
- a little flour
- 1 tsp tomato paste
- 50 ml tomato juice
- 150 ml fish stock
- 3 tbsp anis liqueur
- 3 tbsp tapenade
Instructions
-
1.
Wash, peel and boil potatoes in salted water for 20 minutes covered.
-
2.
Meanwhile peel and finely dice the shallots. Wash chives, shake dry and cut into fine ribbons.
-
3.
Score tomatoes crosswise, briefly blanch in boiling water, remove, rinse cold and peel.
-
4.
Quarter tomatoes, cut off the stem end wedge-shaped, deseed and dice finely.
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5.
Drain capers and roughly chop them.
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6.
Set milk with 2 tbsp olive oil, salt and pepper in a pot and set aside.
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7.
About 5 minutes before potatoes are done, season roach fillets with salt and pepper.
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8.
Heat remaining olive oil in a non-stick pan. Dredge roach fillets in flour, shake off excess.
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9.
Brown roach fillets for 2 minutes on each side. Flip with a spatula or fork. Place on a plate and keep warm in preheated oven at 100 °C (fan 80 °C, gas: level 1).
-
10.
Add shallots to the pan and sauté briefly. Add capers, tomato paste and tomato juice and bring to a boil while stirring.
-
11.
Add fish stock and anis liqueur; simmer gently for 4 minutes. Add tomato cubes and bring to a quick boil.
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12.
Bring milk to a boil. Drain potatoes and mash finely. Mix with milk and tapenade. Spoon mash onto plates and top with roach fillets. Stir chives into the sauce, season with salt and pepper, spoon over fish and serve immediately.
