Red snapper flakes in mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water A spice bag Juice of 1/2 lemon |
| 1½ | pounds | Red snapper filet |
| 1½ | tablespoon | Flour 1 cup heavy cream |
| ½ | teaspoon | Salt |
| 1 | cup | Mix chopped onions, celery and carrots |
| 1 | cup | Chablis wine |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Worcestershire sauce |
Directions
Spice bag consists of a pinch of thyme and marjoram, 12 peppercorns and a small bay leaf. In a wide but shallow saucepan bring water, salt, spice bag and chopped onions, celery and carrots to a boil.
Simmer 5 minutes. Add the lemon juice and wine and bring to a boil.
Add the red snapper and boil slowly 5-6 minutes. Remove pan from heat and let the fish cool in the liquid 1 hour or overnight. When ready to continue, remove fish and strain liquid reserving 2 cups. Melt the butter in a 2-quart saucepan, add the flour, stirring well to make a roux. Mix in the dry mustard. Reheat the 2 cups reserved fish stock and whisk into the mustard roux. Simmer the sauce, stirring often, and gradually add the cream. Add the Worcestershire sauce and continue cooking to reduce the mustard sauce to a velvety consistency. Flake the red snapper into small pieces, removing any bones. Add to the mustard sauce, bring to a boil and serve. (Note: Cheese or spinach souffle and modemade noodles or steamed rice are suggested accompaniments.)