| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Japanese |
Ceideburg 2, Japanese, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Julienned vegetable, i.e. |
|
|
cucumber onions carrot |
|
|
or |
|
|
Celery), Celery |
|
|
Vegetable oil |
|
|
Salt and pepper |
| 1 |
lb |
Monkfish |
|
|
Flour |
| 1/4 |
c |
Butter |
| 3/4 |
c |
White wine, approximately |
|
|
Fish Stock, see below |
| 3/4 |
c |
Heavy cream, about |
| 3 1/2 |
T |
Peeled, sliced ginger set |
|
|
aside in a bowl of water |
| 3 1/2 |
T |
Butter |
| 2 |
lb |
White fish bones |
| 2 |
|
Onions, thinly sliced |
| 17 |
oz |
White wine, approximately |
| 34 |
oz |
Water, approximately |
| 1 |
|
Bay leaf |
|
|
White pepper |
|
pn |
Thyme |
INSTRUCTIONS
This one comes from the Japanese consulate, but is obviously not a
traditional Japanese dish. It uses cream, butter, thyme and white
pepper++not traditional Japanese ingredients. From Hisashi Vakada,
Japanese Consulate. Saute the vegetables in a small amount of oil.
Season with salt and pepper. Set aside. Cut the monkfish into 4
pieces, one for each person. Season fish with salt and pepper; dip
into a little flour and shake lightly. Put the butter in a baking
pan, add the fish, and bake in a 350F oven for about 10 minutes. Set
aside and keep warm. Combine wine and fish stock in a saucepan. Place
over medium-high heat and reduce until only a small amount of liquid
remains in the bottom of the pan, turn off the heat. Add heavy cream.
Cook over low heat for 3 to 5 minutes. Add vegetables. Drain ginger
and add to sauce. Adjust seasoning with salt and pepper. Pour sauce
over fish before serving. Serves 4. FISH STOCK: Melt the butter in
a stockpot; add fish bones and saute. Be careful bones don't stick or
burn. Add onion slices and white wine. Turn heat to high. Reduce
liquid by half, skimming the top to remove residue. Turn the heat to
low. Add water and herbs. Simmer for 2 to 3 minutes. Strain and
reserve the stock. Discard bones. From the San Francisco Chronicle
6/15/88/ Posted by Stephen Ceideberg; November 12 1992. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Have you kept your promise to God?”