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