MARINER'S 



MENU 



White Wine Sauce: 



• 6 tablespoons margarine or butter 



• 11/2 cups sliced mushrooms 



• 1/2 cup thinly sliced green onions 



• 1 cup dry white wine 



• 2 1/2 cups fish or chicken broth 



• 1/2 teaspoon salt 



• 1/4 teaspoon freshly ground white pepper 



• 1/4 cup flour 



• 2 cups heavy cream 



• 1 tablespoon fresh lemon juice 



Melt 1 tablespoon of margarine in a 

 medium saucepan over medium heat. Add 

 mushrooms and green onions and cook, stirring, 

 for 1 minute. Add wine, 1/2 cup broth, salt and 

 pepper. Simmer until liquid is reduced by half. 



Melt 3 tablespoons margarine in small 

 saucepan over medium heat. Add flour and stir 

 until well mixed. Stir in remaining broth. Blend 

 well, bring to boil and simmer for 10 minutes. 

 Add mushroom mixture, stir and simmer for 10 

 minutes. 



Add cream gradually, stirring constantly. 

 Add remaining 2 tablespoons margarine and 

 lemon juice. Simmer, stirring constantly, until 

 desired consistency (about 15 minutes). Serve 

 over steamed fish. 



Fillets: 



Sprinkle fillets with parsley, salt and pepper. 

 Place in a single layer on oiled steamer rack 

 above boiling water. Steam until fish flakes easily 

 with a fork, about 10 minutes. Serves 12. □ 



Oder MARINER'S MENU: 30 YEARS OF 

 FRESH SEAFOOD I DEAS. Send a check for $25 to 

 North Carolina Sea Grant, NCSU Box 8605, Raleigh, 

 NC 27695-8605. Bulk order discounts available by 

 calling 919/51 5-9101. Or check your local bookstores 

 for single copies. 



Filleting a 

 Flat-Bodied Fish 



♦ Scale the fish. Cut down 

 to the backbone at a 45- 

 degree angle just behind 

 the head. 



• Make a cut from nape 

 to tail along each side of 

 the backbone. Slide knife 

 along the backbone to 

 loosen the fillet. Turn fish 

 over and repeat on the 

 other side. 



• You may leave fish as 

 two fillets or cut each in 

 half lengthwise to make 

 four fillets. Rinse well 

 under cold, running water. 



Skinning a Fillet 



• With skin side down, 

 hold tail of fillet. Slide 

 knife between skin and 

 flesh. With the blade 

 almost horizontal, pull 

 the skin taut as you 

 draw the blade toward 

 the large end of the fillet. 



Coastwatch I Holiday 2006 I www.ncseagrant.org 29 



