Dining in--Minneapolis/St. Paul cookbook

fine sieve, pushing the vegetables through for extra flavoring. Refrigerate to allow remaining fat to congeal; remove fat and discard. BAKED RED SNAPPER IN ROMAINE 6 romaine leaves Y%, cup julienned carrot 6 (6-ounce) red snapper Ya cup julienned leek fillets Ya cup julienned celery 1’ teaspoons salt Y4 cup julienned fennel bulb Y2 teaspoon pepper 6 ounces butter Juice of 2 lemons RED BELL PEPPER SAUCE (see next page) . Preheat oven to 400°. . Steep the romaine leaves in hot water for 2 minutes. Drain and place side-by-side on tabletop. Place a snapper fillet on each leaf toward the stem end. Sprinkle the salt, pepper, and lemon juice equally over the fillets. . Ina small saucepan, bring 1 cup water to boil; blanch the julienned carrot, leek, celery, and fennel about 1 minute, then remove and drain. Distribute the vegetables equally on the fillets and place 1 tablespoon of the butter on top of each vegetable mound. . Roll the romaine into bundles which enclose the fish and vegetables. Place them in an oven-proof 8-inch by 10-inch casserole. Melt the remaining butter and brush over the surface. . Bake, covered, in preheated oven for 15 minutes. Serve hot with Red Bell Pepper Sauce. RED BELL PEPPER SAUCE 2 red bell peppers, cored 2 cups whipping cream 1 cup white wine Juice of ’/2 lemon 1 cup WHITE FISHSTOCK 2 tablespoons unsalted butter 2 shallots, minced Salt and white pepper —— . Preheat broiler. 2. Spear the red peppers on a long cooking fork, then burn their skins under the broiler about 2 to 3 minutes, or until they blister. Remove and peel. 3. In a 1-quart saucepan, place the wine, White Fish Stock, shallots, and peeled peppers. Boil over high heat to reduce until only 2 to 3 tablespoons of liquid remain. Be careful not to scorch. 4. Add the cream and cook at a brisk simmer until the mixture is thick enough to lightly coat the back of a spoon. 5. Pour the sauce into an electric blender and purée, adding the lemon juice and butter. Add salt and pepper to taste. Return to saucepan and keep warm over very low heat until ready to serve. WHITE FISH STOCK 2 pounds white fish bones Juice of 1/2 lemon and trimmings 1 bay leaf 1 stalkcelery, chopped 3to4 peppercorns 1 carrot, chopped 1 tablespoon salt Y2 onion, chopped Place the fish bones and trimmings, celery, carrot, onion, lemon juice, bay leaf, peppercorns, and salt with 2’2 quarts water into a stockpot. Bring to a boil, reduce heat and simmer 1/2 hours, occasionally skimming the fat and scum that rises to the surface. Strain into a clean pot through a sieve lined with dampened cheesecloth. WARM SCALLOP AND CUCUMBER SALAD 1 head romaine lettuce Ya cup whipping cream 2 cucumbers, peeled Juice of Y2 lemon Yo cup unsalted butter Salt and pepper to taste 1 pound scallops 1 tablespoon parsley, 1 shallot, minced minced Ya cup strawberry vinegar Ya cup diced red bell pepper Ya cup dry white wine (optional) . Wash and shred the romaine. Split the cucumbers lengthwise and scrape out seeds with a spoon. Slice into thin slices. . Using one large plate, line the rim with layered cucumber slices, reserving 1 cup. Mound the shredded romaine in the center. . Melt the butter in a sauté pan and sauté the scallops 5 to 6 minutes. Drain, reserving butter. Place the scallops on top of the romaine on the serving plate. . In the empty pan, place the shallot, vinegar, wine, cream, and reserved cucumber. Boil over medium-high heat about 5 minutes, or until the liquid is reduced by one-third. Reduce heat and season with the lemon juice, salt, pepper, and parsley. Mix in the reserved butter and pour over the scallops. If desired, garnish with the diced red bell pepper. Serve at once.