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Bearnaise Red Snapper Casserole

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Ingredients
  Red snapper fillets 675 Gram
  Butter 190 Milliliter
  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
  Egg yolks 3
  Tarragon 5 Milliliter, chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
4

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