*  Exported from  MasterCook  *
                      FILET DE VIVANEAU SAUCE D'ALGUES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive Oil
    2                    Medium Carrots, chopped
    1                    Small Onion, chopped
      1/2   c            Minced Fresh Mushrooms
    2       lb           Fish scraps
    1                    Lobster head
    1                    Bouquet Garni
      2/3   lb           Fresh Seaweed
    1 1/2   qt           Water
                         Ground White Pepper
    2       tb           Cornstarch (optional)
      1/4   c            Skim Milk (optional)
    4                    3/4 in. Red Snapper fillets
   * 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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