Name: Zeewolf Op Zijn Brabants (Wolffish Brabant-St
Ingredients: Stephen Ceideburg; 6 tb Butter; 1/2 lb Belgian endive, chopped; 1/2 lb Potatoes, chopped; 2 Shallots, finely chopped; Salt and freshly ground pepper to taste; 1 lb Wolf eel filets; 2/3 c Dry white wine; 2/3 c Fish stock

The fiery oven is ignited merely by the unbearable appearance of God and endures eternally. For the Day of Judgment will not last for a moment only but will stand throughout eternity and will thereafter never come to an end. Constantly the damned will be judged, constantly they will suffer pain, and constantly they will be a fiery oven, that is, they will be tortured within by supreme distress and tribulation.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Seafood	Belgian	Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
6	tb	Butter
1/2	lb	Belgian endive, chopped
1/2	lb	Potatoes, chopped
2		Shallots, finely chopped
		Salt and freshly ground pepper to taste
1	lb	Wolf eel filets
2/3	c	Dry white wine
2/3	c	Fish stock

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Melt half of the butter in a large skillet. Add the endive and potatoes and
saute until just tender.
Butter a baking dish and strew the shallots over the bottom, with a
sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine
and stock, cover with foil and bake 10 minutes.
Transfer the potatoes and endive to a second baking dish, lay the fish on
top, and cover with foil to keep warm.
Reduce the cooking liquid in the fish pan to a syrup, swirl in the
remaining butter, taste for seasoning, and pour over the fish. Return to
the oven uncovered for a few minutes to give the sauce a glaze.
PER SERVING: 345 calories, 23 g protein, 15 g carbohydrate, 21 g fat (12 g
saturated), 99 mg cholesterol, 235 mg sodium, 1 g fiber.
Jay Harlow writing in the San Francisco Chronicle, 10/6/93.
Posted by Stephen Ceideburg

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”