Butterfish With Ginger Sauce Recipe Recipe

Name: Butterfish With Ginger Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or possibly Celery) Vegetable oil Salt and pepper; 1 lb Butterfish Flour; 1/4 c. Butter; 3/4 c. White wine, approximately Fish Stock (see below); 3/4 c. Heavy cream, about; 3 1/2 Tbsp. Peeled, sliced ginger, set aside in a bowl of water; 3 1/2 Tbsp. Butter; 2 lb White fish bones; 2 med Onions, thinly sliced; 17 ounce White wine, approximately; 34 ounce Water, approximately; 1 x Bay leaf White pepper pn Thyme

Servings: persons

1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or possibly Celery) Vegetable oil Salt and pepper
1 lb Butterfish Flour
1/4 c. Butter
3/4 c. White wine, approximately Fish Stock (see below)
3/4 c. Heavy cream, about
3 1/2 Tbsp. Peeled, sliced ginger, set aside in a bowl of water
3 1/2 Tbsp. Butter
2 lb White fish bones
2 med Onions, thinly sliced
17 ounce White wine, approximately
34 ounce Water, approximately
1 x Bay leaf White pepper pn Thyme

1
This one comes from the Japanese consulate, but is obviously not a traditional Japanese dish.
2
It uses cream, butter, thyme and white peppernot traditional Japanese ingredients.
3
Saute/fry the vegetables in a small amount of oil.
4
Season with salt and pepper.
5
Set aside.
6
Cut the butterfish into 4 pcs, one for each person.
7
Season fish with salt and pepper; dip into a little flour and shake lightly.
8
Put the butter in a baking pan, add in the fish, and bake in a 350F oven for about 10 min.
9
Set aside and keep hot.
10
Combine wine and fish stock in a saucepan.
11
Place over medium-high heat and reduce till only a small amount of liquid remains in the bottom of the pan, turn off the heat.
12
Add in heavy cream.
13
Cook over low heat for 3 to 5 min.
14
Add in vegetables.
15
Drain ginger and add in to sauce.
16
Adjust seasoning with salt and pepper.
17
Pour sauce over fish before serving.
18
FISH STOCK:Heat the butter in a stockpot; add in fish bones and saute/fry.
19
Be careful bones do not stick or possibly burn.
20
Add in onion slices and white wine.
21
Turn heat to high.
22
Reduce liquid by half, skimming the top to remove residue.
23
Turn the heat to low.
24
Add in water and herbs.
25
Simmer for 2 to 3 min.
26
Strain and reserve the stock.
27
Throw away bones.

1455

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb Julienned vegetable (i.e. cucumber, onions, carrot or possibly Celery) Vegetable oil Salt and pepper, 1 lb Butterfish Flour, 1/4 c. Butter, 3/4 c. White wine, approximately Fish Stock (see below), and more.

Yes, Butterfish With Ginger Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterfish With Ginger Sauce Recipe

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