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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Red Pepper Nage
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Difficulty Level: Medium
Recipe Id: USA1013

Red Pepper Nage

  • 1 quart fish fumet (see recipe)
  • 3 red peppers; sliced
  • 1 cup dry vermouth
  • 1/2 pound butter
  • salt; to taste
  • black pepper; to taste
  • fresh thyme; to taste
  • star anise; to taste
  • 2 bay leaves

  1. Sweat red peppers in pan on low heat.
  2. Add Dry Vermouth and reduce.
  3. Cover with herbs and 1 quart of fumet.
  4. Simmer for 15 to 20 minutes.
  5. Blend with butter, then strain.
  6. Season to taste.

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


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