Red snapper with sherry beurre blanc

1 servings

Ingredients

Quantity Ingredient
¼ cup Medium-dry Sherry
1 large Shallot; minced (about 1/4
; cup)
2 tablespoons Dry white wine or water
1 tablespoon Sherry vinegar; (available at
; specialty foods
; shops and some
; supermarkets) or
; white-wine vinegar
3 tablespoons Cold unsalted butter; cut into 4 pieces
Two; (1/2-inch-thick) red
; snapper fillets
; (about 10 ounces
; total), seasoned
; with salt and
; pepper

Directions

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.

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