Butterfish with Ginger Sauce Recipe
1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or Celery)
Salt and pepper
1 lb Butter fish
1/4 cup Butter
3/4 cup White wine, approximately
3/4 cup Heavy cream, about
3 1/2 tbs Peeled, sliced ginger, set aside in a bowl of water
3 1/2 tbs Butter
2 lb White fish bones
2 med Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 x Bay leaf
* Saute the vegetables in a small amount of oil. Season with salt and pepper. Set aside.
* Cut the butter fish 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.