CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE
Steps:
- In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
- Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
- Serve with fish or vegetables.
RED SNAPPER WITH SHERRY BEURRE BLANC
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.
POTATO-CRUSTED SNAPPER
You'll reel in raves with this quick-fixing seafood supper that's as pretty as a picture. The crispy potato-crusted fillets are so tender and tasty. "They're great with steamed green beans and rice pilaf." -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 368 calories, Fat 17g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
POTATO CRUSTED SNAPPER
Posted by request,have not tried it yet, but it does sound good. will probably try it this week, and will add comments. from Cooking Light
Provided by Derf2440
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine buttermilk, garlic and salt and pepper in a shallow dish.
- Place the potato flakes in another shallow dish.
- Dip fillets in buttermilk mixture, dredge in potato flakes.
- Melt the butter in a large nonstick frypan over medium high heat.
- Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork.
- Serve with lemon wedges.
POTATO-CRUSTED SNAPPER RECIPE - (4.3/5)
Provided by Side Passion
Number Of Ingredients 7
Steps:
- Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture. In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
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