Poached Florida Snapper with Bearnaise Sauce, Almonds, and Grapes

American.Gourmet's picture

Jan. 03, 2012


Snapper fillets 24 Ounce , skinned and boned (4 fillets, 6
Fresh lemon juice 4 Tablespoon
Shallots 2 , finely diced
Butter 1/2 Cup (8 tbs)
Dry white wine 2 1/2 Tablespoon
Shallots 2 1/2 Tablespoon , finely diced
Tarragon vinegar 2 1/2 Tablespoon
Parsley stems 2 Teaspoon , chopped
White peppercorns 8
Egg yolks 3
Salt To Taste
Pepper To Taste
Dry white wine 2 Cup (32 tbs)
Almonds 1 Cup (16 tbs) , sliced,sauteed in butter, lightly salted
Seedless white grapes 1 Cup (16 tbs) , peeled or canned
Clarified butter 1 1/4 Cup (20 tbs) , warmed
Cayenne pepper 1 Pinch
Lemon juice 1/2 Teaspoon
Fresh tarragon leaves 1/2 Teaspoon , chopped (plus extra for garnish)
Parsley leaves 1 Teaspoon , chopped
Lemon wedges 3 (for garnish)



1)Preheat oven to 350 degrees


2)Take a oven proof dish,butter it, and add the fish.

3)Now add the lemon juice,shallots and dots of butter.

4)Add salt,pepper and white wine to the dish.

5)Once done, cover with foil and bake the fish for upto 15 minutes.

6)Once the fish is cooked, remove and keep warm.

7)To make sauce, take a bowl and mix the wine,shallots,vinegar,parsley and peppercorns.mix well.

8)Now take a saucepan and cook the above mix on medium heat.

9)Once reduced by two thirds, strain through a cheesecloth or fine mesh strainer.

10)In a bowl, mix eggs yolks and reduce the liquid in a stainless steel mixing bowl over a pot of boiling water.

11)Keep stirring briskly with a wire whisk until it resembles thick cream.

12)Now slowly add clarified butter while whisking constantly.

13)Now toss in the other ingredients and mix well.

14)Hold this together over the water bath.

15)Place each fillet on a plate,spoon the sauce over it.


16)Add almonds and grapes on the front and back of the fillet.

17)Place lemon wedges and sprinkle tarragon as garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes