Title: Monkfish with Ginger Sauce
Categories: Japanese Seafood Ceideburg
Yield: 4 Servings

1/4	lb	Julienned vegetable (i.e. cucumber, onions, carrot or
		Celery)
		Vegetable oil
		Salt and pepper
1	lb	Monkfish
		Flour
1/4	c	Butter
3/4	c	White wine, approximately
		Fish Stock (see below)
3/4	c	Heavy cream, about
3 1/2	tb	Peeled, sliced ginger, set aside in a bowl of water
FISH STOCK
3 1/2	tb	Butter
2	lb	White fish bones
2	md	Onions, thinly sliced
17	oz	White wine, approximately
34	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.

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