Filet de Vivaneau Sauce D'Algues Recipe

Name: Filet de Vivaneau Sauce D'Algues
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium carrots, chopped; 1 small onion, chopped; ½ 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.); 23 lb fresh seaweed; 1 12 quarts water; salt; white pepper, Ground; 2 tablespoons cornstarch (optional); ¼ cup skim milk (optional); 4 red snapper fillets (3/4 in.)

Servings: persons

1 tablespoon olive oil
2 medium carrots, chopped
1 small onion, chopped
½ 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.)
23 lb fresh seaweed
1 12 quarts water
salt
white pepper, Ground
2 tablespoons cornstarch (optional)
¼ cup skim milk (optional)
4 red snapper fillets (3/4 in.)

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium carrots, chopped, 1 small onion, chopped, ½ cup fresh mushrooms, Minced, and more.

Yes, Filet de Vivaneau Sauce D'Algues 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.

That's it — enjoy your meal!

Filet de Vivaneau Sauce D'Algues

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions