*  Exported from  MasterCook  *
 
                         MONKFISH WITH GINGER SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Japanese                         Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
                         -----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.
  
 
 
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