| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; sliced thin |
| 1 |
|
Fennel or anise bulb; (about 3/4 pound), |
|
|
; trimmed and sliced |
|
|
; thin |
| 3 |
tb |
Unsalted butter |
| 2 |
tb |
Medium-dry Sherry |
| 1/4 |
c |
Heavy cream |
| 1 |
ts |
Balsamic vinegar |
| 1/8 |
ts |
Fennel seeds; or to taste |
| 1/4 |
c |
Water; about |
|
|
Two; (1/2-pound) red |
|
|
; snapper fillets |
|
|
; seasoned on both |
|
|
; sides with salt and |
|
|
; pepper |
INSTRUCTIONS
In a skillet cook the onion and the sliced fennel in 2 tablespoons of the
butter, covered, over moderate heat, stirring occasionally, for 12 minutes,
or until the fennel is just tender. Stir in the Sherry and boil the
mixture, uncovered, for 1 minute. Stir in the cream, the vinegar, the
fennel seeds, and salt and pepper to taste, cook the mixture over moderate
heat, stirring, adding the water as needed to thin the sauce if desired,
for 30 seconds. Transfer the mixture to a bowl and keep it warm.
In the skillet, cleaned, heat the remaining 1 tablespoon butter over
moderately high heat until the foam subsides and in it saute the snapper,
starting skin sides down, for 3 minutes on each side, or until it just
flakes. Divide the onion and fennel mixture between 2 heated plates and
arrange a snapper fillet on each plate.
Serves 2.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”