Muggine In Bianco Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Striped bass,
1 small: Onion, sliced
1: Carrot, sliced
1 Stalk: celery, coarsely chopped
1: Lemon sliced,
1/4 tsp: Whole peppercorns,
Salt,
White pepper,
1 cup: Home made mayonnaise made with olive oil,
Directions:
Fish must be absolutely fresh. Clean the fish well making sure the
gills are removed from the head. Separate the head from the body and
remove all bones from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a fish poacher. Add
the fish filets, the head and the bones. Add cold water to cover and
1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The
fish is done when the eye pops out a little and the meat flakes.
Remove from heat. Carefully pick out any pieces of meat avoiding
bones and vegetables and arrange inside a fish mold or on an oval
serving plate. Lightly season with salt, white pepper and lemon
juice. Strain the broth and return to the stove. Let it boil
uncovered until the liquid is reduced to about a cup, then pour it
over the fish and refrigerate until the gelatin is firm. To serve,
unmold and cut in half lengthwise with a sharp knife. Then cut each
half into four or five pieces diagonally forming a fishbone pattern.
Mask the cuts under a swirl of mayonnaise so the effect looks like a
whole fish. Cut the lemon slices and arrange around the fish to look
like fins.
Source from luhu.jp
gills are removed from the head. Separate the head from the body and
remove all bones from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a fish poacher. Add
the fish filets, the head and the bones. Add cold water to cover and
1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The
fish is done when the eye pops out a little and the meat flakes.
Remove from heat. Carefully pick out any pieces of meat avoiding
bones and vegetables and arrange inside a fish mold or on an oval
serving plate. Lightly season with salt, white pepper and lemon
juice. Strain the broth and return to the stove. Let it boil
uncovered until the liquid is reduced to about a cup, then pour it
over the fish and refrigerate until the gelatin is firm. To serve,
unmold and cut in half lengthwise with a sharp knife. Then cut each
half into four or five pieces diagonally forming a fishbone pattern.
Mask the cuts under a swirl of mayonnaise so the effect looks like a
whole fish. Cut the lemon slices and arrange around the fish to look
like fins.
Source from luhu.jp