Fish Stock From The Plaza Hotel In New York City Recipes

RUMAKI FROM THE PLAZA HOTEL IN NEW YORK CITY

Steps:

• Note: you can also use 12 chicken livers instead of the smoked oysters!
• Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
• Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
• Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
• Add prepared appetizers and marinate at room temperature for 1 hour.
• Drain on paper towels.
• Broil until bacon is crisp, turning to brown on all sides.
• Serve hot.
• Makes 24 appetizers.
• You can partially fry the bacon, if using oysters and not chicken livers.

FLAVORFUL FISH STOCK

Steps:

• Combine 1 1/2 pounds white fish bones or cleaned heads, some roughly chopped carrot, celery and onion, 1 bay leaf, a crushed garlic clove, a few slices of lemon, 4 or 5 black peppercorns, 1/2 cup white wine and 5 1/2 cups water.
• Bring almost to a boil, simmer and strain.
• If you like, substitute crushed tomatoes or cream for some of the water.

FISH STOCK

Steps:

• Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
• Strain the stock and set aside until ready to use.

DEMI-GLACE FROM THE PLAZA HOTEL

Steps:

• Chop mushroom stems and peelings.
• Simmer with sherry until reduced by one-half.
• Stir in brown sauce and glace de viande.
• Bring to a boil.
• Reduce heat to a simmer and cook 10-15 minutes.
• Strain.
• Makes 1-1/2 cups.
• To make brown sauce/sauce espagnole:.
• Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously.
• Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle.
• Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock.
• Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface.
• Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve.
• Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again.
• Store, covered in the refrigerator. Use within 8-9 days
• Can substitute pork fat for beef fat.
• For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.