Halibut & Lemongrass Broth.........................................more recipes

HALIBUT AND LEMONGRASS BROTH

5lbs halibut bones
3 cups white wine
1 leek (whites only)
2 cloves garlic
1 Spanish onion
3 bunch lemongrass stalks well chopped
2 bay leaves ½ bunch mixed herbs (parsley, thyme, rosemary)
Cold water to cover the bones
Season to taste
In saucepot sauté leeks, onions, garlic and lemongrass until soft.
Add wine and water, and herbs and bring to a boil then turn down to simmer. Allow cooking for about 1 hour.

Consommé Raft (use to clarify broth)
3 eggs whites
3 oz halibut fresh or frozen
½ bunch thyme
Juice of 1lemon
Puree all ingredients and then add to broth. (Preferably cold broth to start). Slowly stir with wooden spoon until raft forms on top of broth. When a slight boil starts, reduce heat and simmer for ½ hour. Set aside and strain broth through cheesecloth.

Chinese 5-spice Halibut dumplings
3 0z. Fresh halibut
1 tbs Chinese five spice
2 egg whites
2 tbs all purpose flour

Puree all ingredients and form into small quenelles or dumplings. Place dumplings in boiling stock ad allow to cook until they come to the surface, remove and set aside.

PRESENTATION & GARNISH

In bowl, place dumplings slivered scallions and mushrooms. Add boiling halibut broth
And garnish with Thai Basil or Cilantro.