Red Bell Pepper Sauce

Ingredients

• 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
• Salt and white pepper

Method

1. 1

   Preheat broiler.

2. 2

   Spear the red peppers and burn their skins under the broiler for 2-3 minutes until blistered.

3. 3

   Peel and place in a saucepan with wine, fish stock, shallots, and peeled peppers.

4. 4

   Boil to reduce until only 2-3 tablespoons of liquid remain.

5. 5

   Add cream and simmer until thick.

6. 6

   Purée in a blender with lemon juice and butter.

7. 7

   Season with salt and pepper, keep warm until serving.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 13. The excerpt below is the record exactly as published.

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 tab- lespoon 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 re- maining butter and brush over the surface. . Bake, covered, in preheated oven for 15 minutes. Serve hot with Red Bell Pepper Sauce. 27 atlons THE-S510'HAUTE CUISINE 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

Cook this with the app: pantry check, scaling, and the assistant.