Gingered Apple Cream Sauce

Ingredients

• 2 tablespoons butter
• 2 leeks, white part only, thinly sliced
• 1 Granny Smith apple, diced
• 2 green bell pepper, diced
• 2/3 cup sliced ginger root, unpeeled
• 2 cups apple juice
• 2 cups heavy cream
• 1/4 cup balsamic vinegar
• s/p -- to taste

Method

• Fish of choice: sturgion, halibut,
• shrimp, salmon, cod, monkfish, trout, red
• snapper. Figure about 4-6 oz. per person
• depending on what else is being served.
• Garnish with leek and bell peppers if
• desired.
• Melt butter in saute pan. Saute the leek, appe, pepper, and gingerroot over low heat until apple is soft and begins to fall apart, about 10 minutes. Add apple juice.
• Puree this mixture. Press through fine strainer or cheesecloth into a saucepan. Add cream, vinegar, salt and pepper. Keep hot in double boiler until ready to serve.
• Saute fish in butter. Serve fish in puddle of sauce and garnish with leek and bell pepper, julienned.

Notes

• Description:
• "The first time I tasted this sauce was with a white firm fish...the
• perfect Northwest presentation. It was delicious...the credit goes to
• my son, Andy who made it perfectly!"
• Source:
• "Cooking Across America"
• SERVINGS: 12
• SOURCE: Bernard Clayton...one of my favorite cookbook authors!