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An original recipe by Chef Scott Melo, Grand Prize Winner of the National Fisheries Institute Cookoff Competition "New Tastes for a New Reality"
Serves 4:
12 ounces cape shark (4, 3 oz. portions)
1 large clove fresh garlic
1 fresh fennel bulb (with green leaves and stems attached)
1 tablespoon olive oil
1 cup heavy cream
2 cups homemade chicken broth (or 1,14-1/2 oz. can) Carrot for garnish
Divide cape shark into serving size portions, discarding any remaining bony-looking cartilage. For appearance sake, thin red edges (which are edible) may also be trimmed.
Rinse fennel; cut off leaves and stems near top of bulb. Slice bulb into 1/2 inch thick cross-sections; set aside. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 cup.
In 2 quart saucepan, heat broth, chopped fennel and garlic until boiling. Reduce heat to simmer, add fish, cover and poach gently (liquid should just "quiver") for 10 minutes or until flesh is white.
Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. Stir cream into poaching liquid, raise heat to medium and cook, uncovered, for 20-25 minutes, stirring occasionally, or until sauce is reduce d by about one-half (should have consistency of syrup).
While liquid is reducing, heat oil in large skillet. Saute fennel slices, turning once, until tender-crisp (15-20 minutes). Divide fennel slices among four dinner plates; top with cape shark. When sauce is reduced, strain and pour over fish. Garnish each plate with finely chopped fennel leaves and decorative circles or festive "flowers" crafted from fresh carrot.
Nutritional Information. (3.5 ounce serving of raw edible fish) Calories: 174; Protein: 16.3 grams; Total Fat: 12.0 grams; Cholesterol: 49 milligrams; Saturated Fat: 3.8 grams; Sodium: 104 milligrams, Omega-3: 1.9 grams. * Source: The advanced Seafood Handbook, Journal Publications, Rockland, ME, 1992.
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