Recipe - Filet De Vivaneau Sauce Dalgues

1 tablespoon Olive Oil
2 Medium Carrots, chopped
1 Small Onion, chopped
One half cup Minced Fresh Mushrooms
2 pound Fish scraps
1 Lobster head
1 Bouquet Garni
2/3 pound Fresh Seaweed
1 One half qt Water
Salt
Ground White Pepper
2 tablespoon Cornstarch (optional)
One fourth cup Skim Milk (optional)
4 Three fourths in. Red Snapper fillets

* Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. **
Bouquet garni a leek tied with parsley, whole cloves, thyme, a bay leaf
and whole peppercorns. Heat oil in heavy pot, add carrots, onions and
mushrooms and cook over medium heat for 2 minutes. 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. Strain fish stock through
a fine sieve or a strainer lined with a tea towel. Season to taste with
salt and pepper. If desired, blend cornstarch and milk together and stir
into stock. Cook gently until the sauce is thickened. Blend smooth in
blender or food processor. When ready to cook fish, preheat broiler to hot
and have rack 4 inched from heat. 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. Season with salt and pepper, serve with hot sauce. You
may bake fillets in a heavy pan instead. 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. Or, you can steam the fish. Arrange as in
baking, steam for about 8 minutes. Christian Leveque, chefproprietor of
Restaurant Champs Elysees made this lowfat sauce for grilled red snapper
with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini