Bearnaise Red Snapper Casserole
|Red snapper fillets||675 Gram|
|Onion||1 Small, finley diced|
|Red bell pepper||60 Milliliter, finley diced|
|Yellow bell pepper||60 Milliliter, finley diced|
|Green bell pepper||60 Milliliter, finley diced|
|Cooked long grain rice||675 Milliliter|
|White wine||45 Milliliter|
|Dried tarragon leaves||15 Milliliter|
|Lemon juice||5 Milliliter|
|Tarragon||5 Milliliter, chopped|
Cut the red snapper into large cubes.
Heat 3 tbsp (45 ml) of the butter in a large skillet and saute the fish, remove and reserve.
Add the onions, and peppers to the skillet and saute until tender.
Mix in the rice and cook for 8 minutes.
Place into a greased casserole dish.
Place fish on top, cover with waxed paper and bake in a preheated 350°F (180°C) for 15 minutes.
While fish bakes combine the wine, tarragon and lemon juice in a small sauce pan.
Over high heat reduce to 2 tbsp (30 ml), then strain.
In another small sauce pan, melt the butter and heat to almost boiling.
In a blender or food processor, process egg yolks until blended.
With machine running, add the butter in a slow thin stream.
With the machine on slow, add reduced wine mixture.
Process just until blended, place in a serving bowl.
Stir in the fresh tarragon.
Remove waxed paper, spread sauce over fish, increase the oven temperature to 450°F (230°C) and bake for 10 minutes or until sauce is golden brown.