Potato Crusted Snapper in Beurre Blanc Sauce Recipe

Name: Potato Crusted Snapper in Beurre Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Idaho potatoes, peeled; Salt and pepper; 1 cup warm clarified butter; 4 (5-ounce) snapper fillets; Beurre Blanc Sauce, recipe follows; Fresh lemon herbs; 2 cups heavy cream; 1 cup white wine; 12 whole black peppercorns; 1/4 cup freshly squeezed lemon juice; 2 shallots, diced; 1 pound whole butter, cut into pieces, softened

Servings: persons

2 Idaho potatoes, peeled
Salt and pepper
1 cup warm clarified butter
4 (5-ounce) snapper fillets
Beurre Blanc Sauce, recipe follows
Fresh lemon herbs
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

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.

1766

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Idaho potatoes, peeled, Salt and pepper, 1 cup warm clarified butter, 4 (5-ounce) snapper fillets, and more.

Yes, Potato Crusted Snapper in Beurre Blanc Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Crusted Snapper in Beurre Blanc Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions