Monkfish with Ginger Sauce
| Yield: | 4 Servings |
| Categories: | Seafood, Japanese |
| 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 |
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