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La Belle Cuisine - More Fish Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well...
Baked Fish with Citrus Butter Sauce
"Fish, to taste right, must swim three times - |
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Recipe of the Day Categories:
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Bon Appetit - One Year Subscription 3 tablespoons plus 1/2 cup chilled butter 1 1/2 cups dry white wine 1 cup orange juice 1/2 cup fresh lemon juice 1/4 cup fresh lime juice 1 bay leaf 1/2 cup whipping cream 1 leek (white and pale green parts only), halved, thinly sliced 2 1/2 teaspoons grated orange peel 2 teaspoons grated lemon peel 1/2 teaspoon grated lime peel Four 8-ounce red snapper fillets Melt 3 tablespoons butter in heavy large skillet over medium-low heat. Add shallots and sauté until tender, about 8 minutes. Add 1 cup wine, orange juice, lemon juice, lime juice and bay leaf. Increase heat to medium-high. Boil until mixture is reduced to 1 cup, about 15 minutes. Add cream; boil until thickened to sauce consistency, about 5 minutes. Strain into heavy small saucepan. (Can be made 1 day ahead; refrigerate.) Preheat oven to 400 degrees F. Blanch leek in medium pot of boiling salted water 1 minute. Drain well. Transfer to medium bowl. Mix in orange peel, lemon peel and lime peel. Arrange fish in heavy large baking pan. Pour remaining 1/2 cup wine over. Season fish with salt and pepper. Top fish with leek mixture. Cover with foil. Bake until fish is cooked through, about 12 minutes. Meanwhile, bring sauce to simmer. Gradually add remaining 1/2 cup butter and whisk just until melted. Season sauce to taste with salt and pepper. Arrange fish on plates. Spoon sauce around and serve. Serves 4.
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