Slide the dish containing the fish into the pre-heated oven. Leave it for

Instructions

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   oven dish needs to be made of a thin metal that conducts heat quickly). Take it out and remove the skins from the fish. Put the fish into a shallow dish and keep them hot. Pour the liquid that remains in the cooking dish into a saucepan. Add the http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/fish-coll.html (2 of 3) [12/17/1999 11:54:19 AM]

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   Fish : COLLECTION tarragon and reduce the liquid by about two-thirds. Whisk in 30 g (1 oz) cold, diced butter and the remaining double cream. Let the sauce reduce for a moment, then pour it, still whisking, on to the egg-yolk-and-cream mixture. Put the sauce back into a saucepan over a very gentle heat and let it thicken, whisking all the time, until it shows signs of boiling. Take it of the stove, and season with salt, pepper and a little lemon juice. Carefully incorporate the whipped cream. Pre-heat the grill. Ladle the sauce over the fish, put them under the grill and leave them until the sauce turns golden - this will not take long, only about 1 minute, so watch carefully. Serve at once. (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4) amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/fish-coll.html (3 of 3) [12/17/1999 11:54:19 AM]

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   Mako Shark with Anchovy and Caper Sauce Mako Shark with Anchovy and Caper Sauce From: [email protected] (Stephanie da Silva) Date: Mon, 16 Aug 1993 09:33:28 GMT 1/4 cup finely chopped onions 2 teaspoons coarsely chopped garlic 3 bay leaves 1/4 cup imported sweet paprika 1/4 cup fresh lemon juice 1 1/3 cups olive oil 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 3/4 teaspoon freshly ground black pepper 6 mako shark or swordfish steaks (about 8 ounces each) 10 anchovy fillets, rinsed and finely chopped 1/4 cup dry white wine 2 tablespoons tarragon vinegar 2 whole cloves 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped 1 teaspoon sugar 1/4 teaspoon cinnamon 1 stick (4 ounces) butter 1/4 cup drained capers 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4 teaspoon of the pepper. Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour. Preheat the broiler. In a large nonreactive saucepan, saute the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan. Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes. Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted. Add the capers, parsley and remaining 1/2 teaspoon pepper; cover to keep the sauce warm. Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side. Pour the warm sauce over the fish and serve. http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/mako-anchovy-caper.html (1 of 2) [12/17/1999 11:54:24 AM]

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   Mako Shark with Anchovy and Caper Sauce mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/mako-anchovy-caper.html (2 of 2) [12/17/1999 11:54:24 AM]

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   Pan Fried Lake Fish Pan Fried Lake Fish From: [email protected] (Stephanie da Silva)