Recipe#25037
Title: MONKFISH WITH GINGER SAUCE
From Hisashi Vakada, Japanese Consulate.From the San Francisco Chronicle 6/15/88/
Posted by Stephen Ceideberg; November 12 1992.
MONKFISH WITH GINGER SAUCE
1/4 lb Julienned vegetable (i.e.-cucumber, onions, carrot or
Celery)
Vegetable oil
Salt and pepper
1 lb Monkfish
Flour
1/4 c Butter
3/4 c White wine, approximately
Fish Stock (see below)
3/4 c Heavy cream, about
3 1/2 tb Peeled, sliced ginger, set
-aside in a bowl of water
-----FISH STOCK-----
3 1/2 tb Butter
2 lb White fish bones
2 md Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 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 pepper++not traditional
Japanese ingredients.
Saute the vegetables in a small amount of oil. Season
with salt and pepper. Set aside.
Cut the monkfish into 4 pieces, 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 the fish, and bake in a 350F oven for about
10 minutes. Set aside and keep warm.
Combine wine and fish stock in a saucepan. Place over
medium-high heat and reduce until only a small amount
of liquid remains in the bottom of the pan, turn off
the heat. Add heavy cream. Cook over low heat for 3
to 5 minutes. Add vegetables. Drain ginger and add
to sauce. Adjust seasoning with salt and pepper.
Pour sauce over fish before serving.
Serves 4.
FISH STOCK:
Melt the butter in a stockpot; add fish bones and
saute. Be careful bones don't stick or burn. Add
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 water and herbs. Simmer
for 2 to 3 minutes. Strain and reserve the stock.
Discard bones.