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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Popularity: 6% [?]

Title: SPICY BEAN CURD
Categories: Chinese, Pork
Yield: 2 servings

1/2 lb Medium-firm tofu
1 ts Soy sauce and dry sherry
1 ts Sweet bean sauce or hoisin
-sauce
1/4 lb Ground pork
3 tb Salad oil
1 ts Minced fresh ginger
2 ts Minced garlic
2 ts Hot bean sauce or 2 small
-dried chiles
3/4 c Water
2 tb Soy sauce
2 Green onions, thinly sliced
2 tb Each water and cornstarch

A fiery sauce coats cubes of delicate tofu in this
succulent stir-fry. To balance it’s zestiness and
soothe your palate, serve with hot cooked rice. Cut
tofu into 1/2 inch cubes; place in a colander and let
drain for 15 minutes. In a bowl, blend the 1 tsp soy,
sherry, and sweet bean sauce; add pork and stir to
coat. Stir in 1 tsp of the oil; let stand for 15
minutes. Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining oil. When oil begins
to heat, add ginger and garlic. Stir once, then add
pork and stir-fry until meat is no longer pink (about
2 minutes). Stir in hot bean sauce. Add tofu, the 3/4
cup of water, and the 2 Tbs soy. Cook for 3 minutes;
then add onions. Stir together the water and
cornstarch; pour into pan and cook, stirring, until
sauce boils and thickens. Makes 2 to 3 servings.

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Popularity: 5% [?]

Title: BON BON PIE
Categories: Pies, Ice cream
Yield: 1 servings

1 9″ cookie pie crust
1 1/4 pk Nestles Bon Bon Ice Cream
– nuggets
1 pk Instant vanilla pudding
1 3/4 c Milk
Green food coloring
1 ts Peppermint extract
Chocolate; melted
Whipping topping

Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon
Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food
coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.
Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.

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Popularity: 6% [?]

Title: AUNTY BETTY’S BOMBE
Categories: Desserts, Usenet
Yield: 4 servings

2 c Double cream
1/3 c Sugar
4 T Water
6 oz Chocolate, plain
3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a
large bowl. Freeze for 1/2 to 1 hour.

Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm bowl.

Pour the hot sugar syrup onto the chocolate and blend or whisk until the
chocolate has all melted. Add the egg yolks and mix the whole lot
thoroughly.

Whisk the remaining cream into soft peaks and fold gently into the
chocolate mixture. Pour into the centre of the frozen cream and freeze for
several hours until solid. Cover when fully frozen.

NOTES:

* A high-cholesterol chocolate dessert — This recipe comes from a
friend’s aunt. It always seems to taste wonderful no matter how sloppily I
measure things. Yield: Serves 4-6.

* Although the recipe “serves 4-6,” two people will happily eat the whole
thing.

* The outside is frozen solid, so you may find a fork useful for breaking
your portion into pieces without showering fellow diners with fragments. It
could be served in small portions, but don’t count on having any left over.

* Double cream has more than 45 percent butterfat. It is difficult to
find cream in North America that is richer than whipping cream, which is
typically 32 percent butterfat. If you can find heavy cream it is likely to
be 36 percent. Use the richest cream you can find.

: Difficulty: easy.
: Time: 20 minutes preparation, 3 hours cooling.
: Precision: no need to measure.

: William Roberts
: Department of Computer Science Statistics
: Queen Mary College
: University of London, UK
: liam@qmc-cs.UUCP

: Copyright (C) 1986 USENET Community Trust

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Popularity: 4% [?]