Since a couple of years the Korsch Verlag Kitchen Calendar adorns my kitchen. Beautiful enticing pictures of food, good recipes. But…. do I make them? Never. Very odd, because they look very practical and yummy, but somehow I never get beyond the look and the read, even after a month. What to do with last years calender? I always keep them, but am not quite sure where.
Last year January I should have made the chicken and vegetable dish with ricenoodles. And this year its a beefstew with vegetables. Not my favourite dish. I will try the Red Snapper in White Winesauce of last years December instead:
For 4 persons you need 800 gr. Red Snapperfilets, lemonjuice, 2 tbsp (rice)flour, 2 onions, 1 lemon, 3 tbsp (soy)butter, 300 ml white wine, 1 l. fishstock, 250 ml (soy)cream, horsereadisch, mustard, sniff of ginger, nutmeg and saffron, salt and pepper, and if you wish something to thicken the sauce.
Preparation: Rub the lemonjuice onto the filets, sprinkle salt and pepper onthem and cover them lightly with the riceflour.
Peel the onions and cut them to pieces. Peel the lemon and slice it, cut the slices in quarts.
Heat the butter (or oil or whatever you prefer to use) and fry the fish on both sides. Add the onionbits and stir them slowly not disturbing the fish until glassy. Add the wine and the stock and the lemonquarts. Leave it to cook for about ten minutes at low or middle heat.
Remove the fish and put it on a warm plate or dish. Add the cream to the sauce and the horseradish, mustard, ginger, nutmeg and saffron and more salt and pepper to taste. Stir well to get a smooth sauce.
If you like you can use arrowroot or the like to thicken the sauce for serving.
Korsch makes you eat small potatoes with this dish, but I would prefer rice.