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1
Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly.
-
2
Repeat 2 or 3 more times, or until water is clear.
-
3
(The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking).
-
4
Drain water from potatoes and towel dry thoroughly.
-
5
In a mixing bowl, add potatoes and season with salt and pepper.
-
6
Add about 1/2 cup of the warm clarified butter, or enough to coat.
-
7
Preheat oven to 375 degrees F.
-
8
Season snapper well with salt and pepper.
-
9
Take julienned potaotes and put a thin layer on the top side of the fish only.
-
10
In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat.
-
11
Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown.
-
12
Turn fish over and finish cooking in pan in the oven.
-
13
Place 1 fillet on each of 4 dinner plates.
-
14
Top with Beurre Blanc Sauce and garnish with lemon herbs.
-
15
Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup.
-
16
Reserve.
-
17
In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains).
-
18
Add reduced cream, whipping constantly.
-
19
Remove from heat, and slowly whip in butter until thickened and smooth.
-
20
Serve over snapper.
