INGREDIENTS

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

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