Recipe#8476
Title: FILET DE VIVANEAU SAUCE D'ALGUES
From The Gazette, 91/02/06.
FILET DE VIVANEAU SAUCE D'ALGUES
1 tb Olive Oil2 Medium Carrots, chopped
1 Small Onion, chopped
1/2 c Minced Fresh Mushrooms
2 lb Fish scraps
1 Lobster head
1 Bouquet Garni
2/3 lb Fresh Seaweed
1 1/2 qt Water
Salt
Ground White Pepper
2 tb Cornstarch (optional)
1/4 c Skim Milk (optional)
4 3/4 in. Red Snapper fillets
* Fish scraps: Heads and bones of red snapper, turbot,
sole or halibut. ** Bouquet garni - a leek tied with
parsley, whole cloves, thyme, a bay leaf and whole
peppercorns. Heat oil in heavy pot, add carrots,
onions and mushrooms and cook over medium heat for 2
minutes. Add fish scraps, lobster head, bouquet garni,
seaweed and water and simmer very slowly for 2 hours
skimming off any scum that forms on the surface.
Strain fish stock through a fine sieve or a strainer
lined with a tea towel. Season to taste with salt and
pepper. If desired, blend cornstarch and milk together
and stir into stock. Cook gently until the sauce is
thickened. Blend smooth in blender or food processor.
When ready to cook fish, preheat broiler to hot and
have rack 4 inched from heat. Oil grill and broil fish
for about 4 minutes, then turn and continue broiling
for 8 - 10 minutes or until fish flakes with a fork.
Season with salt and pepper, serve with hot sauce. You
may bake fillets in a heavy pan instead. Spread with
some seaweed, arrange fish on top, pour 1 cup of sauce
over seaweed, cover and bake at 450 degrees for 8 - 10
minutes. Or, you can steam the fish. Arrange as in
baking, steam for about 8 minutes. Christian Leveque,
chef-proprietor of Restaurant Champs Elysees made this
low-fat sauce for grilled red snapper with a fish
stock he seasoned with seaweed.