Saturday, 25 February 2012

River Cobbler on Noodles in a Cracked Black Pepper Sauce

River Cobbler on Noodles in a Cracked Black Pepper Sauce

River Cobbler
To cook yesterdays Chow Mein I bought about twice the amount of fresh noodles than I needed so I have to use the rest today. That’s not a problem with noodles because there are endless possibilities with them, what I like to do is make a sauce and coat them with it, a bit like a Bolognese and spaghetti.

Noodles So tonight as I have some river cobbler I’m going to make a creamy white wine sauce to go with the fish and the Noodles.

 So here we go: -

1 fillet of river cobbler for each person
200 gm Noodles per person
100 ml double cream
2 or 3 knobs of butter
½ glass of white wine
1 tbs plain flour
½ tsp fennel seeds
1 tbs cracked black pepper

Adjust the amounts of sauce ingredients according to taste and the amount of people you are cooking for.

Melt the butter in a wok and cook the fish for about 5 minutes each side on a medium heat. When the fish is cooked through take it out of the wok and plaice it somewhere to keep warm.

River Cobbler
 Put the flour into the butter and fish juices and stir into a paste, then add the wine, fennel, parsley and black pepper and again stir into a paste. Now add the cream and stir well, keep this simmering on a low heat for about 15 minutes, you must make sure that the wine has cooked out otherwise you will get a bitter taste, so keep tasting. To get the consistence that you want add some vegetable stock or water, keep working it and tasting until you are satisfied.
River Cobbler

 Add the noodles and simmer for another 5 minutes. Spoon the noodles onto a plate, place the fish on top and drizzle some sauce over the fish.
River Cobbler

 Wonderful, you’ll enjoy this.

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