| 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.”