Fish Fillet with Clam Sauce
|1 tbUnsalted butter or olive oil|
|1 tbBeurre manie; (11/2teaspoons|
|1 tbFresh Lemon Juice|
|1/2 cHeavy cream or|
|; littleneck or|
|; teaspoons flour|
|; butter worked to a|
|1/4 cGarlic; potato, asparagus,|
|4 Flatfish such as sole;|
|; or fluke (1 -|
|2 tbFinely chopped parsley|
|; or sorrel puree|
|; Manila clams,|
|; paste with 11/2|
|; scrubbed and beards|
|; removed, or 24|
|1 cDry white wine|
|1 lbMussels; preferably small|
|2 Shallots or 1 medium onion;|
Fish Fillet with Clam Sauce Preparation
Depending on what kind of flatfish youre using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water. Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isnt, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while youre preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - dont let it boil - and spoon the sauce and the mussels or clams over each fish. Yield: 4 serving Per serving: 605 Calories (kcal); 10g Total Fat; (20% calories from fat); 56g Protein; 31g Carbohydrate; 127mg Cholesterol; 1316mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9407 Converted by MM_Buster v2.0n.
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