INGREDIENTS:2 ½ lbs. Lutefisk (*) 1 tbsp. butter to taste: salt and pepperRoot Vegetable Puree: 1 rutabaga 2 large potato 1 parsnip 1 cup unsalted butter ½ tsp. red wine vinegar to taste, salt and white pepperBok Choy: 2 baby bok choy 1 cup tempura batter 1 cup panko flakesAllspice Sauce: 1 quart fish fumet 1 cup white wine 1 cup creme fraiche 5 pieces crushed whole allspice 1 yellow onion 2 whole cloves 1 bay leaf 1 tsp. butter 1 pinch ground nutmeg 1 pinch ground allspiceDIRECTIONS:Rinse ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.