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Fish Fillet with Clam Sauce

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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 tb Unsalted butter or olive oil
1 tb Fresh lemon juice
2 tb Finely chopped parsley
1 tb 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

THICKENERS (OPTIONAL
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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