*  Exported from  MasterCook  *

                        MONKFISH WITH GINGER SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Japanese                         Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.
  
  From Hisashi Vakada, Japanese Consulate.
  
  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.
  
  From the San Francisco Chronicle 6/15/88/
  
  Posted by Stephen Ceideberg; November 12 1992.
 


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