| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Hmong |
Cklive21 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Flatfish such as sole |
|
|
flounder sand dab |
|
|
or fluke 1 – |
|
|
pound |
| 1 |
c |
Dry white wine |
| 2 |
|
Shallots or 1 medium onion |
|
|
finely chopped |
| 1 |
lb |
Mussels, preferably small |
|
|
cultivated |
|
|
scrubbed and beards |
|
|
removed or 24 |
|
|
littleneck or |
|
|
Manila clams |
|
|
scrubbed |
| 1 |
T |
Unsalted butter or olive oil |
| 1 |
T |
Fresh lemon juice |
| 2 |
T |
Finely chopped parsley |
| 1 |
T |
Beurre manie, 11/2teaspoons |
|
|
butter worked to a |
|
|
paste with 11/2 |
|
|
teaspoons flour |
| 1/2 |
c |
Heavy cream or |
| 1/4 |
c |
Garlic, potato asparagus |
|
|
or sorrel puree |
INSTRUCTIONS
Depending on what kind of flatfish you're using, either remove the top
dark skin by pulling it off or cutting it off with a sharp or - if the
skin is relatively thin- leave it attached or scale it. Scrape the
bottom white side to remove any scales and remove the sharp fins with
scissors. (Or ask your fishmonger to do all of this.) Rinse the fish
in cold water. Preheat the oven to 400 degrees. In a 4-quart pot,
bring the wine to a simmer with the shallots. Add the mussels or
clams, cover, and steam until they open - about 7 minutes for mussels,
12 minutes for clams. Take the mussels or clams out of their shells,
discard the shells, and reserve the meats. If the shellfish-steaming
liquid is sandy, pour it slowly and carefully into a bowl, leaving the
sand behind. Arrange the flatfish- dark skin side up- in a buttered or
oiled dish that closely fits it and pour on the shellfish- cooking
liquid. There should be enough liquid to come halfway up the sides of
the fish. If there isn't, add some water or fish broth. Place the
containers with the fish on the stove over medium heat until the
liquid comes to a simmer. Loosely cover with aluminum foil and slide
the fish into the oven . Braise for 5 to 12 minutes per inch of
thickness. Carefully transfer the fish to individual platters or
plates using a large spatula. Keep the fish warm while you're
preparing the sauce. Strain the cooking liquid into a 2- quart
saucepan and cook it down over high heat until 1/2 cup remains.
Thicken the sauce by whisking in any optional thickeners and bringing
it to a quick simmer. Once the sauce is thickened, add the lemon juice
and parsley and season with salt and pepper to taste. Gently reheat
the mussels or clams in the sauce - don't let it boil - and spoon the
sauce and the mussels or clams over each fish. Yield: 4 serving
Converted by MC_Buster. Per serving: 605 Calories (kcal); 10g Total
Fat; (20% calories from fat); 56g Protein; 31g Carbohydrate; 127mg
Cholesterol; 1316mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean
Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by:
COOKING LIVE SHOW #CL9407 Converted by MM_Buster v2.0n.
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