Title: Filet De Vivaneau Sauce D'algues
Categories: Seafood Sauce
Yield: 4 Servings
| 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 |
| | | Salt |
| | | 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.