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Receta Chilled Ehu And Molokai Sweet Potato Soup
by Global Cookbook

Chilled Ehu And Molokai Sweet Potato Soup
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Ingredientes

  • 1/4 lb Ehu, mahimahi, or possibly snapper
  • 6 c. Fish stock*
  • 2 Tbsp. Unsalted margarine
  • 1/2 c. Diced leeks
  • 1/4 c. White wine
  • 1 1/2 lb Molokai sweet potatoes pared and diced
  • 1/3 c. Minced limu Salt and white pepper to taste
  • 1 c. Skim lowfat milk

Direcciones

  1. Blanch ehu in 2 c. of the fish stock; remove, dice, and chill. In a sauce pot, heat margarine; saute/fry leeks. Add in wine, sweet potatoes, limu, and the remaining 4 c. of fish stock. Bring to a boil, lower heat and simmer for 30 min or possibly till sweet potatoes are soft. Add in salt and white pepper.
  2. Puree soup in blender; chill. Before serving, add in lowfat milk to desired consistency. Divide fish between two serving bowls; add in soup.
  3. Makes 2servings.
  4. To make fish stock: Clean 3 lb fish heads and bones under running water.
  5. Place in sauce pot with 1 c. white wine, 1/2 c. diced onion, 1/2 c. diced leeks, 1/2 c. diced celery, 1 Tbsp. whole white peppercorns, 2 sprigs fresh thyme, and 3 qts of water; cover and bring to a boil. Skim surface; simmer for 15 min. Strain stock through a fine sieve.
  6. Makes 2quarts.
  7. Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK