| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
2 |
Servings |
INGREDIENTS
| 3 |
|
Red peppers — sliced |
| 1 |
c |
Dry vermouth |
| 1/2 |
lb |
Butter |
|
|
Salt — to taste |
|
|
Black pepper — to taste |
|
|
Fresh thyme — to taste |
|
|
Star anise — to taste |
| 2 |
|
Bay leaves |
| 5 |
lb |
Fish bones — washed & |
|
|
Gilled |
| 2 |
lg |
Carrots — chopped |
| 1 |
|
Celery stalk — chopped |
| 2 |
|
Leeks — chopped |
| 2 |
md |
Onions — chopped |
| 1 |
c |
White wine |
INSTRUCTIONS
STEP ONE: Prepare Fume-- Sweat fish bones for approximately 4 to 6 minutes.
Then add all the vegetables (except the red peppers) and sweat. Cover with
water and 1 cup white wine. Add a bay leaf, some thyme and black pepper to
your taste. Simmer for 40 minutes and strain.
STEP TWO: Prepare the Red Pepper Nage-- Sweat red peppers in pan on low
heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume.
Simmer for 15 to 20 minutes. Blend with butter, then strain. Season to
taste.
Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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