Tuesday, March 17, 2009

ginger fish recipe

Sea Bream Surprise
(Your guests will never guess)

courtesy of Sarah Rath, Organizer of Food Corps of America


handful chopped shallots (or onion)
handful minced ginger
32 oz jar “good” sauerkraut, drained
2 T sugar
1 bay leaf
1 c cream
handful chopped pickled ginger (reserve juice)
2 large sea bream or whitefish filets
about 2 lbs red potatoes

1. Boil potatoes 15-25 minutes depending upon size. Dry in pot over flame without water, shaking them so the steam gets out, about 30 seconds.
2. Saute shalots and ginger in butter. Add sugar, sauerkraut bayleaf, 2 cups water and cream and simer for about an hour over a low flame.
3. Add the pickled ginger and line the bottom of baking dish with half the mixture. Arrange the fish over the saurkraut. Circle the edges of the dish with the potatoes and cover with remaining sauerkraut.
4. Bake in a moderate oven... 350 until fish is just cooked through.
when ready, add salt to taste and let the liquids cook off before removing from the heat.

No comments: