| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Belgian | Fish | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 6 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 157
Total Fat: 17.8g
Cholesterol: 46.2mg
Sodium: 164.8mg
Potassium: 991.7mg
Carbohydrates: 44.3g
Fiber: 7.6g
Sugar: 16.4g
Protein: 7.2g