Filet de Vivaneau Sauce D’Algues Recipe 🐟🌿
Description: Dive into the exquisite flavors of Filet de Vivaneau Sauce D’Algues – a delightful seafood dish bursting with freshness and a hint of oceanic essence, perfect for those seeking a culinary adventure.
Recipe Category: Lobster 🦞
Keywords: Weeknight, < 4 Hours ⏰
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Olive oil |
| 2 | Carrots |
| 1 | Onion |
| 1/2 | Fresh mushrooms |
| 2 | Lobster heads |
| 1 | Bouquet garni |
| 1 | Seaweed |
| 2/3 | Water |
| 1 1/2 | Salt |
| – | White pepper |
| – | Cornstarch |
| – | Skim milk |
| 2 | Red snapper fillets |
Nutritional Information (per serving):
- Calories: 310.5
- Fat: 7g
- Saturated Fat: 1.3g
- Cholesterol: 85.5mg
- Sodium: 321.2mg
- Carbohydrates: 12.3g
- Fiber: 2.2g
- Sugar: 2.8g
- Protein: 48.4g
Instructions:
-
Prepare the Fish Stock:
- Heat olive oil in a heavy pot over medium heat.
- Add carrots, onions, and mushrooms, cooking for 2 minutes.
- Incorporate fish scraps, lobster heads, bouquet garni, seaweed, and water.
- Simmer gently for 2 hours, skimming off any impurities that rise to the surface.
-
Strain and Season:
- Strain the fish stock through a fine sieve or a strainer lined with a tea towel.
- Season to perfection with salt and pepper according to taste preferences.
-
Thicken the Sauce:
- Optionally, blend cornstarch and milk, stirring into the stock.
- Cook gently until the sauce achieves desired thickness.
-
Prepare the Fish:
- Preheat the broiler to high, positioning the rack 4 inches from the heat.
- Oil the grill and broil the red snapper fillets for approximately 4 minutes on each side until flaky.
- Alternatively, bake the fillets in a heavy pan by spreading seaweed, arranging the fish on top, pouring sauce over, and baking at 450°F for 8-10 minutes.
- Another option is to steam the fish by arranging them similarly and steaming for about 8 minutes.
-
Serve and Enjoy:
- Season the cooked fish with additional salt and pepper if desired.
- Serve the Filet de Vivaneau Sauce D’Algues hot, accompanied by the deliciously prepared sauce.
Notes:
- Experiment with different seafood combinations or adjust seasoning to suit your palate.
- This dish pairs wonderfully with steamed vegetables or a fresh green salad for a well-rounded meal.
- Store any leftover sauce in an airtight container in the refrigerator for up to three days or freeze for longer preservation.
Unlock the flavors of the sea with this tantalizing Filet de Vivaneau Sauce D’Algues recipe, perfect for both special occasions and weeknight indulgences! 🌊🍴
