| 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
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