Filet de Vivaneau Sauce D'Algues

Ingredients

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 1 small onion, chopped
• 1/2 cup fresh mushrooms, Minced
• 2 lbs fish scraps (Heads and bones of red snapper, turbot, sole or halibut.)
• 1 lobster head
• 1 bouquet garni (Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns.)
• 2/3 lb fresh seaweed
• 1 1/2 quarts water
• salt
• white pepper, Ground
• 2 tablespoons cornstarch (optional)
• 1/4 cup skim milk (optional)
• 4 red snapper fillets (3/4 in.)

Directions

1. 1

   Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes.

2. 2

   Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface.

3. 3

   Strain fish stock through a fine sieve or a strainer lined with a tea towel.

4. 4

   Season to taste with salt and pepper.

5. 5

   If desired, blend cornstarch and milk together and stir into stock.

6. 6

   Cook gently until the sauce is thickened.

7. 7

   Blend smooth in blender or food processor.

8. 8

   When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat.

9. 9

   Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork.

10. 10

    Season with salt and pepper, serve with hot sauce.

11. 11

    You may bake fillets in a heavy pan instead.

12. 12

    Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes.

13. 13

    Or, you can steam the fish.

14. 14

    Arrange as in baking, steam for about 8 minutes.