| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Sauces |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Vegetable oil |
| 4 |
lg |
Leeks; (white parts only) julienned |
| 2 |
|
Salmon fillets (5 oz each) |
| 2 |
|
Sea bass fillets (5 oz each) |
| 12 |
md |
Shrimp; peeled and deveined |
| 12 |
md |
Scallops |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
md |
Onion; coarsely chopped |
| 1 |
lg |
Carrot; coarsley chopped |
| 2 |
c |
White wine |
| 1/2 |
lb |
Butter cut into small pieces |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
SOY BEURRE BLANC
In a large saucepan place the vegetable oil and heat it on medium high
until it is hot (350°F). 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 pur.e it. Return the pur.e
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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