Infotel Magazine | Edition 5 | 2016

To make the fish glaze:
Bring all the ingredients to boil and
then lower the heat to a simmer for no
longer than 20 minutes (otherwise the
stock will become cloudy and bitter).
Pass the stock through a fine
sieve or muslin, return to heat and
reduce to a semi-glaze.
For future use, freeze the glaze in
an ice cube tray and add to sauces
as and when required.
How to make the
Casserole of Sea Fishes:
Place all the fish into shallow pan,
season with salt and pepper and add
the fish glaze, wine and bay leaf.
Slowly bring to boil and then cover
with a butter paper and place in a hot
oven 200 - 225˚C for 10 minutes.
Ingredients
For the fish glaze:
• 2lb white fish bones
(good fish - sole, turbot,
brill, monkfish)
• 1 onion peeled and sliced
• 1 leek peeled and sliced
• 1 sprig parsley
• 1 lemon halved
• 1 cup dry white wine
• 2 pints water
• 2 bay leaves
• 1 small bunch thyme
• 1 celery stalk
• 15 peppercorns
For the Casserole
of Sea Fishes:
• 1/2kg monkfish tail
• 4 scallops
• 10 oz. red mullet filleted
• 1 bay leaf
• 1 tablespoon dry white wine
• 2 tablespoons fish glaze
• 4 tablespoons double cream
• A pinch of saffron
• 2 oz cold unsalted butter
cut into cubes
• Salt and pepper
Remove fish and arrange on a
serving dish, keeping it warm.
Add the saffron to the cooking
liquors, boil fast until the liquid has
reduced to almost nothing.
Add the cream and bring back to the
boil. Whisk in the cold butter cubes
to thicken sauce.
Pour the sauce over the fish
and serve.
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