Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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From Benson & Hedges 100 Restaurant Recipes , circa 1978. It was served at Le Manoir in New York City. Ingredients:
1/4 teaspoon salt |
1 dash pepper |
1/4 teaspoon dried thyme |
1 small bay leaf, crumbled |
1 tablespoon lemon juice |
3 lbs red snapper, cleaned |
cooking oil |
1/8 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 cup shallot, chopped |
1/4 cup white vinegar |
1/4 cup white wine |
1 1/2 cups whipping cream |
Directions:
1. Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
2. While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.
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