Red Pepper Nage

Recipe Ingredients

3		Red peppers - sliced
1 cup	237ml	Dry vermouth
1/2 lb	227g / 8oz	Butter
		Salt - to taste
		Black pepper - to taste
		Fresh thyme - to taste
		Star anise - to taste
2		Bay leaves
5 lbs	2270g / 80oz	Fish bones - washed & gilled
2 lbs	908g / 32oz	Carrots - chopped (large)
1		Celery stalk - chopped
2		Leeks - chopped
2		Onions - chopped (medium)
1 cup	237ml	White wine

Recipe Instructions

STEP ONE: Prepare Fume-- Sweat fish bones for approximately 4 to 6 minutes. Then add all the vegetables (except the red peppers) and sweat. Cover with water and 1 cup white wine. Add a bay leaf, some thyme and black pepper to your taste. Simmer for 40 minutes and strain.

STEP TWO: Prepare the Red Pepper Nage-- Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume. Simmer for 15 to 20 minutes. Blend with butter, then strain. Season to taste.

Use to prepare "Ahi Tuna in Mustard Crust" recipe in this cookbook.

Source:
Mark Monette of the Flagstaff House, Boulder, CO

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