Name: Red Snapper with Sherry Beurre Blanc
Ingredients: 1/4 c Medium-dry Sherry; 1 lg Shallot; minced (about 1/4; ; cup); 2 tb Dry white wine or water; 1 tb Sherry vinegar; (available at; ; specialty foods; ; shops and some; ; supermarkets) or; ; white-wine vinegar; 3 tb Cold unsalted butter; cut into 4 pieces; Two; (1/2-inch-thick) red; ; snapper fillets; ; (about 10 ounces; ; total), seasoned; ; with salt and; ; pepper

CATEGORY	CUISINE	TAG	YIELD
		February 19	1	servings

INGREDIENTS

1/4	c	Medium-dry Sherry
1	lg	Shallot; minced (about 1/4
		; cup)
2	tb	Dry white wine or water
1	tb	Sherry vinegar; (available at
		; specialty foods
		; shops and some
		; supermarkets) or
		; white-wine vinegar
3	tb	Cold unsalted butter; cut into 4 pieces
		Two; (1/2-inch-thick) red
		; snapper fillets
		; (about 10 ounces
		; total), seasoned
		; with salt and
		; pepper

INSTRUCTIONS

In a small saucepan cook the Sherry, the shallot, the white wine, the
vinegar, and salt and pepper to taste over moderately high heat until the
liquid is reduced to about 2 tablespoons, remove the pan from the heat, and
whisk in the butter, 1 piece at a time, adding each new piece before the
previous one has melted completely. (The sauce should not get hot enough to
liquefy. It should be the consistency of thin hollandaise.)
On a foil-covered broiler pan broil the fillets under a preheated broiler
about 4 inches from the heat for 4 to 5 minutes, or until they just flake,
divide them between 2 plates, and spoon the sauce over them.
Serves 2.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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