Monkfish with Ginger Sauce

• --------------------FISH STOCK------------------------------
• 3 1 /2 tb Butter
• 2 lb White fish bones
• 2 md Onions, thinly sliced
• 1 7 oz White wine, approximately
• 3 4 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.