| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Polkadot, Faylen, Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
|
Tuna steaks, 6-8 oz each, |
|
|
" thick flour to dust the tuna |
| 3 |
tb |
Butter |
| 1/2 |
c |
Port |
| 2 |
tb |
Finely minced shallots |
| 1/4 |
c |
Whole cranberry sauce |
| 2 |
tb |
Demi-glaze or brown sauce (see Note.) zest from 1 orange, finely julienned |
| 1/4 |
c |
Cream Dust tuna steaks lightly with flour. Melt 1/2 the butter over medium-high heat. |
INSTRUCTIONS
Pan-fry the tuna for 1 minutes each side or until brown. Remove the fish
and increase the heat to high. Deglaze the pan by pouring in the port. Add
the shallots, cranberry sauyce, demiglaze and orange zest and bring to a
boil. Reduce the heat to simmer and add cream. Return the tuna steaks to
braise for 4 minutes. Remove the tuna to dinner plates and continue to
reduce the sauce for an additional 2-3 minutes. Swirl in the remaining
butter and pour the sauce over the tuna. Serves 2. Note: Demi-glaze is a
refinement on the brown sauce used by professional chefs. It is available
in the gourmet section of some supermarkets. A quality brown or espagnole
sauce, homemade or commercial, may be substituted. My note: According to
Larousse Gastronomique, demi-glaze, espagnole sauce, and brown sauce
require a lot of work. If you're not a gourmet cook, I'd say it would be
reasonable to substitute a good-quality beef stock (not bouillon!) Chicken
stock, if you prefer, would probably work. Just make sure it's a low-salt.
It looks like the thing these sauces have in common is the strong taste of
the meat they were made from, and little of anything else.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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