Blacksmith fillets in white wine sauce
This variation on the theme of classic Mediterranean cuisine, works great as an appetizer, but also as a light main course.
- Fillet the blacksmith with a filleting knife. Frozen fillets can also be used. Also, this recipe has been proven to work if monkfish is used instead of blacksmith, and I guess other quality white fish.
- From the head and bones of the blacksmith, with the addition of 1/2 liter of water, carrots, celery, salt, a few grains of pepper, parsley, a tablespoon of olive oil, cook the fish stock.
- Fry the blacksmith's fillets in a pan on a mixture of butter and olive oil, then place in a fireproof dish so that it does not cool down.
- On the fat in which the fish was fried, briefly fry a finely chopped clove of garlic, then mix in a tablespoon of flour, pour over the fish stock and a deciliter of dry white wine. Add salt and steam as needed.
- Saute spinach (or chard) in a little olive oil with a little finely chopped garlic, add salt and pepper. Cut the figs into quarters, fry briefly in a little caramelized sugar.
- Arrange fish fillets, nests of pasta and spinach on a heated plate, then pour the sauce over everything. Decorate with figs. Serve with good, dry white wine. In delight!