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-> [Asian, Ethnic, Ginger, Herbs & Spices, Japanese, Seafood] -> [Monkfish with ginger sauce Recipe] |
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Monkfish with ginger sauce
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| Artist: |
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| Categories: |
Asian, Ethnic, Ginger, Herbs & Spices, Japanese, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Julienned vegetable (i.e. | | | -cucumber, onions, carrot or | | | Celery) | | | Vegetable oil | | | Salt and pepper | | 1
| lbs | Monkfish | | | Flour | | 1/4
| cup | Butter | | 3/4
| cup | White wine, approximately | | | Fish Stock (see below) | | 3/4
| cup | Heavy cream, about | | 3 1/2
| tbsp | Peeled, sliced ginger, set | | | -aside in a bowl of water | | | FISH STOCK | | 3 1/2
| tbsp | Butter | | 2
| lbs | White fish bones | | 2
| med | Onions, thinly sliced | | 17
| oz | White wine, approximately | | 34
| oz | Water, approximately | | 1
| | Bay leaf | | | White pepper | | | Pn Thyme |
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Procedures:
| 1 | This one comes from the japanese consulate, but is obviously not a traditional japanese dish. | | 2 | It uses cream, butter, thyme and white pepper++not traditional japanese ingredients |
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