Monkfish with ginger sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Monkfish with ginger sauce
  Ginger    Japanese    Seafood    Sauces  
Last updated 6/12/2012 1:01:27 AM. Recipe ID 24734. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Monkfish with ginger sauce
 Categories: Japanese, Seafood, Ceideburg 2
      Yield: 4 Servings
 
    1/4 lb Julienned vegetable (i.e.
           -cucumber, onions, carrot or
           Celery)
           Vegetable oil
           Salt and pepper
      1 lb Monkfish
           Flour
    1/4 c  Butter
    3/4 c  White wine, approximately
           Fish Stock (see below)
    3/4 c  Heavy cream, about
  3 1/2 tb Peeled, sliced ginger, set
           -aside in a bowl of water

MMMMM-------------------------FISH STOCK------------------------------
  3 1/2 tb Butter
      2 lb White fish bones
      2 md Onions, thinly sliced
     17 oz White wine, approximately
     34 oz Water, approximately
      1    Bay leaf
           White pepper
        pn Thyme
 
  This one comes from the Japanese consulate, but is obviously not a
  traditional Japanese dish.  It uses cream, butter, thyme and white
  pepper++not traditional Japanese ingredients.
  
  From Hisashi Vakada, Japanese Consulate.
  
  Saute the vegetables in a small amount of oil.  Season with salt and
  pepper.  Set aside.
  
  Cut the monkfish into 4 pieces, one for each person.  Season fish
  with salt and pepper; dip into a little flour and shake lightly.  Put
  the butter in a baking pan, add the fish, and bake in a 350F oven for
  about 10 minutes. Set aside and keep warm.
  
  Combine wine and fish stock in a saucepan.  Place over medium-high
  heat and reduce until only a small amount of liquid remains in the
  bottom of the pan, turn off the heat.  Add heavy cream.  Cook over
  low heat for 3 to 5 minutes.  Add vegetables.  Drain ginger and add
  to sauce. Adjust seasoning with salt and pepper.  Pour sauce over
  fish before serving.
  
  Serves 4.
  
  FISH STOCK:
  
  Melt the butter in a stockpot; add fish bones and saute.  Be careful
  bones don't stick or burn.  Add onion slices and white wine.  Turn
  heat to high. Reduce liquid by half, skimming the top to remove
  residue.
  
  Turn the heat to low.  Add water and herbs.  Simmer for 2 to 3
  minutes. Strain and reserve the stock.  Discard bones.
  
  From the San Francisco Chronicle 6/15/88/
  
  Posted by Stephen Ceideberg; November 12 1992.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 24734 (Apr 03, 2005)

[an error occurred while processing this directive]