Other Vegetables

Appears in

Published 1991

Vegetables are stewed until almost dry, puréed, and strained to convert them into a coulis, and then worked into butter. This compound butter is then served with grilled fish.
Finely diced vegetables such as bell peppers are used to coat the surface of grilled or sautéed fish fillets. Diced or puréed vegetables are sometimes combined with other diced vegetables or vegetable purées, or lightly bound with other sauces, such as beurre blanc or vinaigrettes.
Vegetables are stewed until soft, moistened with court-bouillon, and worked through a drum sieve. This coulis is then converted into a sabayon, which can be served as is or finished with butter (plain, compound, or crustacean) or olive oil and flavored with herbs.
Reduced vegetable coulis can be used as the base for a hot vinaigrette.
Chopped and stewed vegetables can be used to flavor a mayonnaise. The mayonnaise can then be served as accompaniment to cold or deep-fried fish or whisked with hot fish stock or court-bouillon just before serving and used as a hot sauce.
Bell peppers can be grilled, peeled, and then infused in a small amount of court-bouillon; the infusion is then enriched with butter for a beurre blanc–style butter sauce.

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