Potato Crusted Snapper in Beurre Blanc Sauce
- 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
- 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
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:
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.