Silver Palate Red Snapper With Butter And Shallot Sauce – a delicious recipe with raspberry vinegar, shallots, red snapper, fish stock, white wine, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400
2
Combine vinegar and shallots in a small heavy saucepan. Bring to a boil, lower heat slightly and simmer until vinegar is reduced to about 2 tbsp. Set aside
3
Arrange snapper filets in a shallow baking dish just large enough to hold them without overlapping. Pour the fish stock and wine over the fillets and season with salt and pepper. Set dish on middle rack of the oven. Bake for 8 to 10 minutes. Fish should be just slightly underdone as it will continue to cook due to residual heat. Cover with foil and keep warm.
4
Heat the vinegar and shallot mixture and over very low heat, whisk in the chilled butter bit by bit, always adding another piece before the preceding piece is completely absorbed. The sauce will mount and become creamy and glossy. Remove sauce from heat, whisk in the creme fraiche and set the sauce aside, covered.
5
Divide the spinach equally between 2 plates. Using a spatula, transfer a fillet to each plate, centering it on the spinach. Spoon the raspberry butter sauce (buerre blanc) over the fish and serve immediately
417
kcal
Calories
46
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 c raspberry vinegar, 2 tbsp finely minced shallots, 2 red snapper fillets, 3/4 pound each, 1/3 c fish stock, and more.
Yes, Silver Palate Red Snapper With Butter And Shallot 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.
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