Ingredients

2 Idaho potatoes, peeled
Salt and pepper
1 cup warm clarified butter
4 (5-ounce) snapper fillets
Beurre Blanc Sauce, recipe follows
Fresh lemon herbs

Instructions

Using a Chinese or a regular mandoline, finely julienne the
potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until
water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when
cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with
salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.

Preheat oven to 375 degrees F.

Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the

fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay
fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish
cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish
with lemon herbs. Beurre Blanc Sauce:
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet,
reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid
remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened
and smooth. Serve over snapper.