Filet De Vivaneau Sauce D'algues

Total Time: 2 hrs 24 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1/2 cup fresh mushrooms, minced
• 2 lbs fish scraps (heads and bones of red snapper, turbot, sole or halibut.)
• 1 lobster head
• 1 bouquet garni (bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns.)
• 2/3 lb fresh seaweed
• 1 1/2 quarts water
• salt
• pepper, ground
• 2 tablespoons cornstarch (optional)
• 1/4 cup skim milk (optional)
• 4 red snapper fillets (3/4 in.)

Recipe

• 1 heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes.
• 2 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.
• 3 strain fish stock through a fine sieve or a strainer lined with a tea towel.
• 4 season to taste with salt and pepper.
• 5 if desired, blend cornstarch and milk together and stir into stock.
• 6 cook gently until the sauce is thickened.
• 7 blend smooth in blender or food processor.
• 8 when ready to cook fish, preheat broiler to hot and have rack 4 inched from heat.
• 9 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.
• 10 season with salt and pepper, serve with hot sauce.
• 11 you may bake fillets in a heavy pan instead.
• 12 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.
• 13 or, you can steam the fish.
• 14 arrange as in baking, steam for about 8 minutes.