| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Sauces, Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Vegetable oil |
| 4 |
|
Leeks, white parts only |
|
|
julienned |
| 2 |
|
Salmon fillets, 5 oz each |
| 2 |
|
Sea bass fillets, 5 oz each |
| 12 |
|
Shrimp, peeled and deveined |
| 12 |
|
Scallops |
| 1/4 |
c |
Olive oil |
| 2 |
T |
Butter |
| 1 |
|
Onion, coarsely chopped |
| 1 |
|
Carrot, coarsley chopped |
| 2 |
c |
White wine |
| 1/2 |
lb |
Butter |
|
|
cut into small pieces |
| 1 |
T |
Soy sauce |
INSTRUCTIONS
In a large saucepan place the vegetable oil and heat it on medium high
until it is hot (350øF). Add the leeks and fry them for 3 minutes,
or until they are golden brown. Drain the leeks on paper towels. Set
them aside and keep them warm. Brush the seafood pieces with the olive
oil. Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3
minutes on each side, or until they are just done. Cut each piece of
fish crosswise into 3 pieces. Grill the shrimp and scallops for 1 to
2 minutes on each side, or until they are just done. On each of six
individual serving plates place the fried leeks. Place 1 piece of each
kind of fish on top. Add 2 of the shrimps and 2 of the scallops.
Drizzle on the Soy Beurre Blanc. Soy Beurre Blanc: In a medium
saucepan place the 2 tablespoons of butter and heat it on medium until
it has melted. Add the onions, carrots, and celery. Saut the
vegetables for 4 to 5 minutes, or until they are tender. Add the
white wine. Reduce the heat to low and simmer the ingredients for 45
to 60 minutes, or until the liquid is reduced to 1 cup. Place the
mixture in a food processor and pure it. Return the pure to the
saucepan. While whisking constantly over low heat, add the pieces of
butter one at a time. Add the soy sauce and stir it in. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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