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Ingredientes
- 1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or possibly Celery) Vegetable oil Salt and pepper
- 1 lb Butterfish Flour
- 1/4 c. Butter
- 3/4 c. White wine, approximately Fish Stock (see below)
- 3/4 c. Heavy cream, about
- 3 1/2 Tbsp. Peeled, sliced ginger, set aside in a bowl of water
- 3 1/2 Tbsp. Butter
- 2 lb White fish bones
- 2 med Onions, thinly sliced
- 17 ounce White wine, approximately
- 34 ounce Water, approximately
- 1 x Bay leaf White pepper pn Thyme
Direcciones
- This one comes from the Japanese consulate, but is obviously not a traditional Japanese dish. It uses cream, butter, thyme and white peppernot traditional Japanese ingredients.
- Saute/fry the vegetables in a small amount of oil. Season with salt and pepper. Set aside.
- Cut the butterfish into 4 pcs, 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 in the fish, and bake in a 350F oven for about 10 min. Set aside and keep hot.
- Combine wine and fish stock in a saucepan. Place over medium-high heat and reduce till only a small amount of liquid remains in the bottom of the pan, turn off the heat. Add in heavy cream. Cook over low heat for 3 to 5 min. Add in vegetables. Drain ginger and add in to sauce. Adjust seasoning with salt and pepper. Pour sauce over fish before serving.
- Serves 4.
- FISH STOCK:Heat the butter in a stockpot; add in fish bones and saute/fry. Be careful bones do not stick or possibly burn. Add in 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 in water and herbs. Simmer for 2 to 3 min. Strain and reserve the stock. Throw away bones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 737g | |
| Recipe makes 4 servings | |
| Calories 740 | |
| Calories from Fat 363 | 49% |
| Total Fat 41.03g | 51% |
| Saturated Fat 20.83g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 1087mg | 45% |
| Potassium 990mg | 28% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.52g | 2% |
| Protein 53.86g | 86% |
