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Receta Red Pepper Nage

Name: Red Pepper Nage
Ingredients: 3 x Red peppers -- sliced; 1 c. Dry vermouth; 1/2 lb Butter; Salt -- to taste; Black pepper -- to taste; Fresh thyme -- to taste; Star anise -- to taste; 2 x Bay leaves; 5 lb Fish bones -- washed &; Gilled; 2 lrg Carrots -- minced; 1 x Celery stalk -- minced; 2 x Leeks -- minced; 2 med Onions -- minced; 1 c. White wine

de Global Cookbook

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Ingredientes

3 x Red peppers -- sliced
1 c. Dry vermouth
1/2 lb Butter
Â Â Salt -- to taste
Â Â Black pepper -- to taste
Â Â Fresh thyme -- to taste
Â Â Star anise -- to taste
2 x Bay leaves
5 lb Fish bones -- washed &
Â Â Gilled
2 lrg Carrots -- minced
1 x Celery stalk -- minced
2 x Leeks -- minced
2 med Onions -- minced
1 c. White wine

Direcciones

STEP ONE: Prepare Fume- Sweat fish bones for approximately 4 to 6 min.
Then add in all the vegetables (except the red peppers) and sweat. Cover with water and 1 c. white wine. Add in a bay leaf, some thyme and black pepper to your taste. Simmer for 40 min and strain.
STEP TWO: Prepare the Red Pepper Nage- Sweat red peppers in pan on low heat. Add in Dry Vermouth and reduce. Cover with herbs and 1 qt of fume.
Simmer for 15 to 20 min. Blend with butter, then strain. Season to taste.
Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.