Filet de Vivaneau Sauce D'Algues

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Ready In:
2hrs 24mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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