Red snapper with sherry beurre blanc
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Medium-dry Sherry |
| 1 | large | Shallot; minced (about 1/4 |
| ; cup) | ||
| 2 | tablespoons | Dry white wine or water |
| 1 | tablespoon | Sherry vinegar; (available at |
| ; specialty foods | ||
| ; shops and some | ||
| ; supermarkets) or | ||
| ; white-wine vinegar | ||
| 3 | tablespoons | Cold unsalted butter; cut into 4 pieces |
| Two; (1/2-inch-thick) red | ||
| ; snapper fillets | ||
| ; (about 10 ounces | ||
| ; total), seasoned | ||
| ; with salt and | ||
| ; pepper | ||
Directions
In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them.
Serves 2.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.