INGREDIENTS

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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