MacGourmet News

What could be more appetizing than a colorful symphony of fish on a dull, dark day. Spice up your evening and enjoy this meal. -- EclecticCooking.com

Fish

Ingredients:

4 plaice fillets
4 salmon steaks (4 to 4-1/2 oz / 125 g each), boned and skinned
1 -2 leek, julienne
Coarse sea salt
Freshly ground pepper
½ Cup (1 dl) dry white wine
¼ cup (½ dl) Noilly Prat (dry martini)
¼ Cup (½ dl) fish stock
Accompaniments: 8-½ oz (ca. 225 g) broccoli and small, boiled potatoes.

Directions:

Dry the fish with a paper towel and sprinkle lightly with salt. Saute the leek in a little butter and water until they are soft but not browned. Place the fish filet on a cutting board, sprinkle lightly with coarse sea salt, top with a little of the leek and then with the salmon steak. Roll up the fish fillet around the salmon and fasten with string. Place them in the dish with the open side down in a buttered oven-proof, casserole dish. Pour the white wine, the Noilly Prat, and fish stock over the fish. Season with a little freshly ground pepper and sprinkle a little olive oil over the fish. Cover the fish with aluminum foil and bake in a preheated oven at 330 F (170 C) for 15-20 minutes or until fish is just done (it will turn an opaque color). Remove from oven but keep hot.

Serve the fish by pouring a little of the sauce onto a plate, place the fish on top of the sauce and the potatoes and broccoli next to the fish. Garnish with a little freshly chopped parsley. Serve immediately.

Sauce

Ingredients:

Stock from the fish
Grated rind of ½ orange
Juice of ½ orange
1-½ oz (50 g) butter
¾ Cup (1 to 1-½ dl) cream
Salt
Freshly ground pepper

Directions:

Sieve the stock from the fish into a small saucepan, add the grated orange rind and orange juice and boil to about 1/3. Add a little of the butter at a time, and use a whisk to blend the butter and stock. Bring to a boil now and again to thicken the sauce. Add the cream and heat through but do not boil, season with salt and freshly ground pepper.

(Serves 4)

Symphony of Fish. To import, drag image to your MacGourmet recipe box.

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