FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cook fish stock down until reduced by half. Set aside.
- Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
- Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
- Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
- Transfer fillets, 2 at a time, to 4 individual heated serving plates.
- Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
- Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1157 milligrams, Sugar 2 grams, TransFat 1 gram
FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)
Provided by Craig Claiborne
Categories project, soups and stews
Time 52m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
- Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Categories dinner, soups and stews
Time 25m
Yield About 7 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a kettle or large saucepan.
- Bring to the boil and simmer 20 minutes. Strain and discard the solids.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 11
Steps:
- Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
- Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
- Bring to a boil and let simmer 20 minutes.
- Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
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