Redfish beurre rouge

Yield: 1 Servings

Measure Ingredient
4 \N Redfish fillets, 6 oz each
¼ cup Wine, red
½ cup Fish stock
4 tablespoons Shallots, minced
1 \N Bay leaf
1 tablespoon Tomato sauce
1 teaspoon Basil
¼ cup Heavy cream
4 ounces Butter, room temp
\N \N Salt & pepper to taste

Bring fillets to room temp. Combine wine, stock, shallots, bay leaf, tomato sauce and basil in a large pan. Bring to boil then simmer for 10 minutes. Add fish and cover closely. Simmer for 5 minutes or until fish flakes. Remove fish and keep warm. Add cream to remaining liquid and reduce vigorously to ¼ C. Remove from heat and swirl in butter bit by bit until emulsified into sauce. Correct seasonings and serve fish with sauce poured over. Suggestions: For Redfish Beurre Blanc omit tomato sauce and use white wine. Source: April 83 Times-Picayune/States-Item Recipe date: 04/20/83

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