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Receta Butterfish With Ginger Sauce
by Global Cookbook

Butterfish With Ginger Sauce
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  Raciónes: 4

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

  1. 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.
  2. Saute/fry the vegetables in a small amount of oil. Season with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. Serves 4.
  6. 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.
  7. Turn the heat to low. Add in water and herbs. Simmer for 2 to 3 min. Strain and reserve the stock. Throw away bones.