Filet de vivaneau sauce d'algues

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
2 eaches Medium Carrots, chopped
1 each Small Onion, chopped
½ cup Minced Fresh Mushrooms
2 pounds Fish scraps
1 each Lobster head
1 each Bouquet Garni
⅔ pounds Fresh Seaweed
1½ quart Water
1 x Salt
1 x Ground White Pepper
2 tablespoons Cornstarch (optional)
¼ cup Skim Milk (optional)
4 eaches 3/4 in. Red Snapper fillets

Directions

* Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. 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.

Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06.

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