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La Belle Cuisine - More Pasta Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Capellini with Medallions of Red Snapper
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Recipe of the Day Categories:
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Thursday, June 27, 2002 Your patronage of our affiliate partners supports this web site. We thank you!
Capellini with Medallions of Red Snapper 1/4 cup unsalted butter, clarified In skillet heat clarified butter over moderately high heat until
hot but not smoking and in it sauté snapper (which has been cut crosswise on the diagonal
into 6 medallions), patted dry and seasoned with salt and pepper, in batches, for 1 to 2
minutes on each side, or until they are golden. Transfer them to paper towels to drain. In
butter remaining in skillet cook mushrooms over moderate heat, stirring, 1 minute. Add
wine and cook mixture, stirring, 1 minute. Add clam juice, tomato, scallions, basil, and
garlic. Arrange medallions on top of mixture and cook over moderately low heat 5 minutes.
Transfer medallions to a plate, add lemon juice to sauce and swirl in softened butter. In
kettle of boiling salted water cook pasta al dente, drain it well and toss it with sauce.
Divide pasta among plates and top with medallions. |
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