Free Recipe Red Snapper with Sherry Beurre Blanc
Recipe Type: Free Recipes
Recipe Preparation: broil
Cooking Ingredients for Red Snapper with Sherry Beurre Blanc Recipe
1/4 c Medium-dry Sherry
1 lg Shallot; minced (about 1/4
; cup)
2 tb Dry white wine or water
1 tb Sherry vinegar; (available
-at
; specialty foods
; shops and some
; supermarkets) or
; white-wine vinegar
3 tb Cold unsalted butter; cut
-into 4 pieces
Two; (1/2-inch-thick) red
; snapper fillets
; (about 10 ounces
; total), seasoned
; with salt and
; pepper
Red Snapper with Sherry Beurre Blanc Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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