Red Snapper With Sherry Beurre Blanc Recipes

Steps:

• Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.
• Preheat oven to 375 degrees F.
• Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs.
• Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

Steps:

• Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
• Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
• Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.

Steps:

• Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
• Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
• Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
• Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
• Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

Steps:

• Preheat the oven to 425 degrees F.
• Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
• Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
• While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
• Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

Steps:

• 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.