Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 6 tablespoons | Butter |
| ½ pounds | Belgian endive, chopped |
| ½ pounds | Potatoes, chopped |
| 2 \N | Shallots, finely chopped |
| \N \N | Salt and freshly ground pepper to taste |
| 1 pounds | Wolf eel filets |
| ⅔ cup | Dry white wine |
| ⅔ cup | 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