| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
Sami |
Cklive08 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Minced shallot |
| 1 |
ts |
Unsalted butter |
| 3 |
tb |
Red Burgundy |
| 2 |
tb |
Balsamic vinegar |
| 2 |
ts |
Fresh lemon juice |
| 3/4 |
c |
Fish Stock; see * Note |
|
|
(or substitute chicken broth) |
| 1/4 |
c |
Evaporated skim milk |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Chopped fresh tarragon leaves or small |
|
|
Chives |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Pieces Striped bass or black sea bass fillet |
|
|
With skin -; (4 oz ea) |
INSTRUCTIONS
* Note: See the "Fish Stock" recipe which is included in this collection.
Prepare grill. In a heavy saucepan saute shallot in butter over moderate
heat until softened. Add Burgundy, vinegar, and lemon juice and boil until
reduced to a glaze. Remove from heat. In another heavy saucepan whisk
together Fish Stock or broth and 2 tablespoons evaporated milk just to a
simmer. In a cup stir together cornstarch and remaining 2 tablespoons milk
and whisk into stock mixture. Simmer 1 minute, whisking occasionally, and
whisk into shallot mixture. Bring sauce to a boil, whisking, and whisk in
tarragon and salt and pepper to taste. Keep sauce warm. (Sauce may be made
1 day ahead and cooled, uncovered, before being chilled, covered. Reheat
sauce over low heat before serving.) Pat fish dry and season with salt and
pepper. Grill fish, flesh-side down first on an oiled rack set 5 to 6
inches over glowing coals 2 to 3 minutes on each side, or until just cooked
through. (Alternatively, brush a hot well-seasoned ridged grill pan with
oil and grill fish over moderately-high heat.) Serve fish with sauce. This
recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Sara Moulton
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