Butterfish With Ginger Sauce Recipe
- 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
- 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.
vegetable, butterfish flour, butter, white wine, heavy cream, ginger, butter, white fish, onions, white wine, water, bay leaf white pepper
Taken from cookeatshare.com/recipes/butterfish-with-ginger-sauce-95735 (may not work)