|
Line a jelly roll pan with aluminum foil and lightly butter it. Place quince wedges in one layer and sprinkle brown sugar over. Bake in preheated oven at 350°F (180°C) until soft and caramelized. Remove from oven and keep warm.
Place cubed quince in a saucepan and add water, butter, pinch of salt and white sugar (optional) to taste, depending the sweetness of the quince. Bring to a boil until quince is very soft. Force through a strainer or process to form a puree. Combine 1 ¾ cup quince puree with the heavy cream, parsley, tarragon and sage. Reduce mixture until lightly thickened. Correct seasoning.
Clean and rinse fish fillets. Place fillets in a lightly greased ovenproof pan. Season fillets with salt, pepper and lemon juice. Cover with aluminum foil and bake in oven 350°F (180°C) for 12 minutes or until tender.
Serve fillets with hot quince wedges on top and pour some sauce around fillets. Serve remaining sauce in a sauceboat.
How to fillet, skin and debone fish |