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Red Snapper With Butter And Shallot Sauce

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  Raspberry vinegar 1⁄3 Cup (5.33 tbs)
  Minced shallots 2 Tablespoon
  Red snapper fillets 1 1⁄2 Pound (2 Pieces, 0.75 Pound Each)
  Fish stock 1⁄3 Cup (5.33 tbs)
  Dry white wine/Vermouth 1⁄3 Cup (5.33 tbs)
  Ground black pepper To Taste
  Salt To Taste
  Sweet butter 1⁄2 Pound, cut into pieces and chilled (2 Sticks)
  Creme fraiche 1 Tablespoon
  Raw spinach 3 Cup (48 tbs), finely shredded

Preheat oven to 400°F.
Combine vinegar and shallots in a small heavy saucepan.
Bring to a boil, lower heat slightly, and simmer until vinegar is reduced to about 2 tablespoons.
Set aside.
Arrange snapper fillets in a shallow baking dish just large enough to hold them without overlapping.
Pour the fish stock and the wine over the fillets, season with salt and pepper, and set dish on the middle rack of the oven.
Bake for 8 to 10 minutes; fish should be just slightly underdone since it will continue to cook due to residual heat.
Cover with foil and keep warm.
Meanwhile, heat the vinegar and shallot mixture again and, over very low heat, whisk in the chilled butter bit by bit, always adding another piece before the preceding piece is completely absorbed.
The sauce will mount and become creamy and glossy.
Remove sauce from heat, whisk in the creme fraiche, and set the sauce aside, covered.
Divide the spinach equally between 2 plates.
Using a spatula, transfer a fillet to each plate, centering it on the spinach.
Spoon the raspberry butter sauce over the fish

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Red Snapper With Butter And Shallot Sauce Recipe