Red Snapper With Butter And Shallot Sauce Recipe
Ingredients
| Raspberry vinegar | 1⁄3 Cup (5.33 tbs) | |
| Minced shallots | 2 Tablespoon | |
| Red snapper fillets | 1 1⁄2 Pound (2 Pieces, 0.75 Pound Each) | |
| Fish stock | 1⁄3 Cup (5.33 tbs) | |
| Dry white wine/Vermouth | 1⁄3 Cup (5.33 tbs) | |
| Ground black pepper | To Taste | |
| Salt | To Taste | |
| Sweet butter | 1⁄2 Pound, cut into pieces and chilled (2 Sticks) | |
| Creme fraiche | 1 Tablespoon | |
| Raw spinach | 3 Cup (48 tbs), finely shredded | |
| Salt | To Taste | |
| Ground black pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1809 Calories from Fat 1679
% Daily Value*
Total Fat 191 g293.6%
Saturated Fat 120.4 g602.2%
Trans Fat 0 g
Cholesterol 509.6 mg169.9%
Sodium 1521.7 mg63.4%
Total Carbohydrates 18 g6%
Dietary Fiber 2.6 g10.5%
Sugars 0.6 g
Protein 7 g14.7%
Vitamin A 307% Vitamin C 49.4%
Calcium 17.6% Iron 20%
*Based on a 2000 Calorie diet
Directions
Combine vinegar and shallots in a small heavy saucepan.
Bring to a boil, lower heat slightly, and simmer until vinegar is reduced to about 2 tablespoons.
Set aside.
Arrange snapper fillets in a shallow baking dish just large enough to hold them without overlapping.
Pour the fish stock and the wine over the fillets, season with salt and pepper, and set dish on the middle rack of the oven.
Bake for 8 to 10 minutes; fish should be just slightly underdone since it will continue to cook due to residual heat.
Cover with foil and keep warm.
Meanwhile, heat the vinegar and shallot mixture again and, over very low heat, whisk in the chilled butter bit by bit, always adding another piece before the preceding piece is completely absorbed.
The sauce will mount and become creamy and glossy.
Remove sauce from heat, whisk in the creme fraiche, and set the sauce aside, covered.
Divide the spinach equally between 2 plates.
Using a spatula, transfer a fillet to each plate, centering it on the spinach.
Spoon the raspberry butter sauce over the fish
Chef
