Ingredients :
2 medium sized pomfrets
3 whole onions of garlic
1 onions crushed
2 tsp olive oil
2 tbsp flour
1 cup stock
dry white wine
a pinch of pepper
salt to taste
2 medium sized pomfrets
3 whole onions of garlic
1 onions crushed
2 tsp olive oil
2 tbsp flour
1 cup stock
dry white wine
a pinch of pepper
salt to taste
Method
Without separating the pods of garlic, remove the external skin.
Wrap them in separate foils and bake at 400 degrees F for half an hour.
Cool a bit and then separate the cloves and squeeze to extact the pulp.
Discard the skins and grind the pulp to paste, and keep aside.
Saute the onions well.
Put on very low heat and gradually keep adding quanities of stock, wine and flour and blending thorouhly.
Taking care not to let it burn, bring it to a boil, and then add the garlic paste and salt.
Cook till thickened to a good consistancy.
Cool and blend in an electric blender till smooth.
Cut the fillet from the sides of the fish and baste well with the sauce, pouring a little extra over it.
Place in oven and bake till cooked.
Serve the excess sauce separately for anyone who wants an extra helping.
Without separating the pods of garlic, remove the external skin.
Wrap them in separate foils and bake at 400 degrees F for half an hour.
Cool a bit and then separate the cloves and squeeze to extact the pulp.
Discard the skins and grind the pulp to paste, and keep aside.
Saute the onions well.
Put on very low heat and gradually keep adding quanities of stock, wine and flour and blending thorouhly.
Taking care not to let it burn, bring it to a boil, and then add the garlic paste and salt.
Cook till thickened to a good consistancy.
Cool and blend in an electric blender till smooth.
Cut the fillet from the sides of the fish and baste well with the sauce, pouring a little extra over it.
Place in oven and bake till cooked.
Serve the excess sauce separately for anyone who wants an extra helping.
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