Red Snapper And Clams With Chervil Sauce Recipe

Name: Red Snapper And Clams With Chervil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 1 None shallot, finely diced; 3/4 cup dry white wine; 30 small clams; 1/2 cup fish stock; 1 1/3 lbs baby spinach leaves; 2 tsp olive oil; 6 None skin-on red snapper fillets (4-5 oz each); 2 tbsp heavy cream; 1 tbsp lemon juice; 1/2 cup fresh chervil leaves

Servings: persons

3 tbsp butter
1 None shallot, finely diced
3/4 cup dry white wine
30 small clams
1/2 cup fish stock
1 1/3 lbs baby spinach leaves
2 tsp olive oil
6 None skin-on red snapper fillets (4-5 oz each)
2 tbsp heavy cream
1 tbsp lemon juice
1/2 cup fresh chervil leaves

1
Melt 1/2 the butter in a large saucepan on medium heat. Cook the shallot for 3 mins until soft but not browned. Increase the heat to high. Add the wine and cook until reduced by half.
2
Add the clams (discard any that remain open when tapped) and cover with a tight-fitting lid. Cook for 2 mins, or until the clams have just opened. Remove the clams with a slotted spoon (discard any that haven't opened). Add the stock to the pan and cook until reduced by half.
3
Meanwhile, melt the remaining butter in a large skillet on medium-high heat. Add the spinach and cook for 3 mins, or until just wilted. Remove from the pan and drain off any liquid. Season with salt and black pepper.
4
Heat the olive oil in the skillet on medium-high heat. Season the snapper with salt and black pepper. Cook, skin-side down, for 3 mins. Turn and cook for 1 min, or until just cooked through. Remove from the pan and let stand for 2 mins.
5
Add the cream, lemon juice and most of the chervil leaves to the sauce. Season to taste with salt and black pepper.
6
Divide the spinach among serving plates and place the snapper on top. Place 5 clams around each plate and drizzle with sauce. Garnish with remaining chervil leaves.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tbsp butter, 1 None shallot, finely diced, 3/4 cup dry white wine, 30 small clams, and more.

Yes, Red Snapper And Clams With Chervil Sauce falls under the Seafood 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.

Red Snapper And Clams With Chervil Sauce

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