Bearnaise Red Snapper Casserole Recipe
Summary
Preparation Time45 MinCooking Time45 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| 675 g red snapper fillets | ||
| Butter | 190 Milliliter | |
| Onion | 1 Small, finley diced | |
| Red bell pepper | 60 Milliliter, finley diced | |
| Yellow bell pepper | 60 Milliliter, finley diced | |
| Green bell pepper | 60 Milliliter, finley diced | |
| 675 ml cooked long grain rice | ||
| White wine | 45 Milliliter | |
| Tarragon leaves | 15 Milliliter, dried | |
| Lemon juice | 5 Milliliter | |
| Egg yolks | 3 | |
| Tarragon | 5 Milliliter, chopped | |
Directions
Cut the red snapper into large cubes.
Heat 3 tbsp (45 ml) of the butter in a large skillet and saute the fish, remove and reserve.
Add the onions, and peppers to the skillet and saute until tender.
Mix in the rice and cook for 8 minutes.
Place into a greased casserole dish.
Place fish on top, cover with waxed paper and bake in a preheated 350°F (180°C) for 15 minutes.
While fish bakes combine the wine, tarragon and lemon juice in a small sauce pan.
Over high heat reduce to 2 tbsp (30 ml), then strain.
In another small sauce pan, melt the butter and heat to almost boiling.
In a blender or food processor, process egg yolks until blended.
With machine running, add the butter in a slow thin stream.
With the machine on slow, add reduced wine mixture.
Process just until blended, place in a serving bowl.
Stir in the fresh tarragon.
Remove waxed paper, spread sauce over fish, increase the oven temperature to 450°F (230°C) and bake for 10 minutes or until sauce is golden brown.
Heat 3 tbsp (45 ml) of the butter in a large skillet and saute the fish, remove and reserve.
Add the onions, and peppers to the skillet and saute until tender.
Mix in the rice and cook for 8 minutes.
Place into a greased casserole dish.
Place fish on top, cover with waxed paper and bake in a preheated 350°F (180°C) for 15 minutes.
While fish bakes combine the wine, tarragon and lemon juice in a small sauce pan.
Over high heat reduce to 2 tbsp (30 ml), then strain.
In another small sauce pan, melt the butter and heat to almost boiling.
In a blender or food processor, process egg yolks until blended.
With machine running, add the butter in a slow thin stream.
With the machine on slow, add reduced wine mixture.
Process just until blended, place in a serving bowl.
Stir in the fresh tarragon.
Remove waxed paper, spread sauce over fish, increase the oven temperature to 450°F (230°C) and bake for 10 minutes or until sauce is golden brown.
Chef
