Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
6 tb Butter
1/2 lb Belgian endive, chopped
1/2 lb Potatoes, chopped
2 Shallots, finely chopped
Salt and freshly ground
-pepper to taste
1 lb Wolf eel filets
2/3 c Dry white wine
2/3 c Fish stock

Preheat the oven to 375 degrees F.

Melt half of the butter in a large skillet. Add the endive and
potatoes and saute until just tender.

Butter a baking dish and strew the shallots over the bottom, with a
sprinkling of salt and pepper. Lay the fish on this bed, pour in the
wine and stock, cover with foil and bake 10 minutes.

Transfer the potatoes and endive to a second baking dish, lay the
fish on top, and cover with foil to keep warm.

Reduce the cooking liquid in the fish pan to a syrup, swirl in the
remaining butter, taste for seasoning, and pour over the fish. Return
to the oven uncovered for a few minutes to give the sauce a glaze.

PER SERVING: 345 calories, 23 g protein, 15 g carbohydrate, 21 g fat
(12 g saturated), 99 mg cholesterol, 235 mg sodium, 1 g fiber.

Jay Harlow writing in the San Francisco Chronicle, 10/6/93.

Posted by Stephen Ceideburg

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