CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Fruits, Dairy |
|
April 1992 |
1 |
Servings |
INGREDIENTS
1/4 |
c |
Minced shallot |
|
|
Four, 6- to 8-ounce |
|
|
white fish fillets |
|
|
such as red snapper |
|
|
or scrod |
1/4 |
c |
Plus 2 tablespoons dry white |
|
|
wine |
1/4 |
c |
Plus 2 tablespoons bottled |
|
|
clam juice |
2/3 |
c |
Fresh grapefruit juice |
1/4 |
c |
Heavy cream |
3/4 |
|
Stick cold unsalted butter |
|
|
cut into bits 6 |
|
|
tablespoons |
2 |
t |
Minced fresh tarragon leaves |
|
|
or 1/4 or to taste |
|
|
teaspoon crumbled dried |
|
|
Fresh grapefruit sections as |
|
|
an |
|
|
accompaniment |
INSTRUCTIONS
Sprinkle the shallot into a buttered shallow baking dish just large
enough to hold the fish fillets in one layer, on the shallot arrange
the fillets, skin sides down, and pour the wine and the clam juice
over them. Sprinkle the fillets with salt and pepper to taste and bake
them, covered with a buttered piece of wax paper, in the middle of a
preheated 425F. oven for 10 to 12 minutes, or until they are just
cooked through. Transfer the fillets with a slotted spatula to a
platter and keep them warm, covered. Strain the cooking liquid through
a fine sieve into a small saucepan, add the grapefruit juice, and boil
the mixture until it is reduced to about 2/3 cup. Add the cream and
boil the mixture until it is reduced by half. Reduce the heat to low
and whisk in the butter, 1 bit at a time, lifting the pan from the
heat occasionally to let the mixture cool and adding each new bit of
butter before the previous one has melted completely. (The sauce
should not get hot enough to liquefy. It should be the consistency of
thin hollandaise.) Whisk in the tarragon and salt and pepper to taste.
With the slotted spatula transfer each fillet, skin side down, to a
plate. Pour one fourth of the sauce over each fillet and arrange some
of the grapefruit sections around each plate. Serves 4. Gourmet
April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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