BRAISED This is from a book written by Mel Marshall
MUSKELLUNGE called the complete book of OUTDOOR COOKERY
FILLETS (an Outdoor Life Book)
4 large muskellunge fillets
Head,bones, and trimmings of flesh left after filleting.
1 quart cold water
3 cups white wine
2 or 3 sprigs parsley
1/2 tsp. shredded fresh thyme(or 3/4 tsp. powdered thyme)
2 Tbsp grated sweet onion
1/2 bay leaf
1/4 tsp lemon juice (or 1 thick slice of lemon)
2 Tbsp butter (no substitute)
1/2 tsp. salt
Dash of cayenne
Put fish head , bones , and trimmings in a saucepan with 1 quart cold water,
bring to a boil, and boil for 5 minutes; skim off the froth rising to the surface
until no more appears. Reduce heat to simmer, and add wine, parsley, onion, bay leaf,
and lemon juice or slice. Simmer for 20 minutes from the time simmering restarts after
ingredients are added, and then strain liquid into a clean saucepan
through a fine-meshed cloth. Boil until reduced to half its volume.
Butter a shallow baking dish having a tight-fitting cover. Lay the fillets in this,
and sprinkle with salt and pepper. Add the remaining butter to the reduced liquid in the
saucepan, and pour over the fillets.
Close the pan; cook in a preheated 350 degree oven for 25 minutes.
Serves 4
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