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Halibut in Tomato-Lemongrass Broth, Ala Mead by "The Fermenting Gorma" (Published in the August 1996 Brews and News) Here's a new twist, this month features a mead instead of beer. Try this one Mr. Brode! 10 ripe tomatoes 2 stalks lemongrass 4 halibut fillets (8 oz each) salt and pepper to taste 1 tbls melted butter 1 lb washed spinach 1\2 pint cherry tomatoes for garnish 2 cups of your favorite mead What? You have no mead! Well, let's get it together and either steal, buy, or make some mead, talk to the people at the Shop for info or books on making the stuff. 1. a day before: In a food processor, puree the tomatoes, then refrigerate overnight. 2. Roughly chop lemongrass. 3. Simmer tomatoes 1\2 hour. 4. Season halibut with salt and pepper. Simmer in the 2 cups of mead until opaque. 5. In a pan, sauté strained spinach in butter till wilted. 6. Serve in large soup bowls. Place halibut fillets atop the evenly divided spinach, fill the bowls with tomato sauce. Garnish with cherry tomatoes. Save the halibut mead to mix with a salad dressing at a later date. This goes good with French bread and a nice glass of mead. But also remember, if you do this recipe, call me 1\2 hour before it's done. Back to The Roost || Brew Recipes || Brews & News |
