Anchovy, tomatoes, lemon, purple onion, small potatoes, olive oil, white wine, black pepper, sea salt, parsley, pine nuts, whipping cream

Methods

1, first prepare the tomato salad: chop the tomatoes, purple onion, add the juice of 1 lemon and mix it well, and leave it to stand for more than half an hour;

2, strain the excess water, add the Strain the excess water, add sea salt, black pepper, olive oil, parsley, mix well and set aside;

3, heat the pan roasted pine nuts;

4, wash and cook the potatoes, and then add black pepper, sea salt, as well as a small piece of butter and mix well and set aside;

5, another pan pour a little olive oil, add a piece of butter to heat it; (the purpose of the olive oil is to prevent the butter from heating and blackening the color)

6: Fry the fish on medium heat until slightly golden brown on both sides; (put the plate in the microwave oven beforehand so that the food won't lose its flavor when it gets cold)

7: Heat a little whipped cream with half a cup of white wine and a pinch of sea salt to taste;

8: Serve the fish, the tomato salad and the potatoes on a platter, sprinkle with the toasted pine nuts and the creamy sauce, and serve hot. Serve hot.