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.

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* 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 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.

Filet de Vivaneau Sauce D'Algues

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