09-27-2004, 01:16 PM
Prep: 15 min, Marinate: 15 min, Cook: 40 min. [ul] [li]2 cups pearl onions, root ends pared off [li]3 cups red wine [li]3 cups clam juice [li]3 whole cloves [li]1 small cinnamon stick [li]12 black peppercorns [li]1 bay leaf [li]4-1/4 lbs. carp, or lake trout, dressed and cut into 1 inch thick steaks [li]1 Tbs. safflower oil [li]1/2 lb. mushrooms, trimmed and thickly sliced [li]1 tsp. sugar [li]1 cup water [li]1/4 cup golden raisins [li]1 Tbs. unsalted butter, cold, cut into small pieces [li]6 sprigs parsley[/li][/ul]
Place pearl onions in a bowl and pour boiling water over to cover. Let stand about 15 minutes, until cooled. Remove onions and squeeze them out of their skins. Set aside. Combine next 6 ingredients and salt to taste in a heavy skillet. Bring to a boil. Reduce heat to medium and simmer 10 minutes. Rinse carp steaks under cold running water. Arrange fish in simmering liquid and poach about 10 minutes, uncovered, until flesh is opaque and feels firm. Transfer fish to a platter, cover with aluminum foil and keep warm. Return poaching liquid to a boil and cook about 15 minutes, until it is reduced to 2 cups. Set aside.
Meanwhile, heat oil in a separate heavy skillet over medium high heat. Sauté mushrooms about 4 minutes, until tender. Use a slotted spoon to transfer mushrooms to a bowl and set aside. Add pearl onions, sugar and water to skillet. Cook 5-7 minutes, until water has evaporated and onions are caramelized. Using a slotted spoon, transfer onions to the bowl with the mushrooms. Strain the reduced fish stock into the skillet used to cook the onions. Add raisins and bring to a boil. Simmer about 5 minutes, scraping and stirring to dissolve the caramelized juices, until liquid is reduced to about 1 cup. Reduce heat to low and whisk in butter. Add reserved mushrooms and onions to sauce and reheat. Pour sauce over steaks. Garnish with parsley.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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Place pearl onions in a bowl and pour boiling water over to cover. Let stand about 15 minutes, until cooled. Remove onions and squeeze them out of their skins. Set aside. Combine next 6 ingredients and salt to taste in a heavy skillet. Bring to a boil. Reduce heat to medium and simmer 10 minutes. Rinse carp steaks under cold running water. Arrange fish in simmering liquid and poach about 10 minutes, uncovered, until flesh is opaque and feels firm. Transfer fish to a platter, cover with aluminum foil and keep warm. Return poaching liquid to a boil and cook about 15 minutes, until it is reduced to 2 cups. Set aside.
Meanwhile, heat oil in a separate heavy skillet over medium high heat. Sauté mushrooms about 4 minutes, until tender. Use a slotted spoon to transfer mushrooms to a bowl and set aside. Add pearl onions, sugar and water to skillet. Cook 5-7 minutes, until water has evaporated and onions are caramelized. Using a slotted spoon, transfer onions to the bowl with the mushrooms. Strain the reduced fish stock into the skillet used to cook the onions. Add raisins and bring to a boil. Simmer about 5 minutes, scraping and stirring to dissolve the caramelized juices, until liquid is reduced to about 1 cup. Reduce heat to low and whisk in butter. Add reserved mushrooms and onions to sauce and reheat. Pour sauce over steaks. Garnish with parsley.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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