. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 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 u
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 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 IDEAS. Send a check for $25 to North Carolina Sea Grant, NCSU Box 8605, Raleigh, NC 27695-8605. Bulk order discounts available by calling 919/515-9101. Or check your local bookstores for single Filleting a Flat-Bodied Fish ? Scale the fish. Cut down to the backbone at a 45- degree angle just behind the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original UNC Sea Grant College Program. [Raleigh, N. C. : UNC Sea Grant College Program]
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
