|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|
|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.