White Snapper Terrine With Beurre Blanc Recipes

POTATO CRUSTED SNAPPER IN BEURRE BLANC SAUCE

Steps:

• 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.
• 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.

WHITE SNAPPER TERRINE WITH BEURRE BLANC

Steps:

• Preheat oven to 350°F.
• Butter 9x5 inch loaf pan and line with parchment paper and butter the paper.
• Chop pistachio nuts and reserve.
• Cut fish into 1 inch cubes. Pat dry if needed. Add to food processor and process with 8 to 12 pulses until the fish is finely chopped. Add Cognac and egg whites and puree it all.
• With machine running, add cream slowly through feed tube. Scrape down sides once or twice. Do not overprocess. Add salt, pepper, ginger and nutmeg. Process until blended.
• Add nuts and truffles with spatula, gently.
• Transfer mix to prepared pan and cover with a piece of buttered parchment.
• Place in a larger pan filled with boiling water that comes halfway up the sides of the pan.
• Bake 30-40 minutes or until mousse mix fells firm to the touch.
• Rest 5 minutes.
• Prepare Beurre Blanc by placing stock and tarragon in a small saucepan and cook on high until reduced to about 2 tablespoons.
• Add whipping cream and reduce again to about 1/2 cup. Add butter and cook until melted.
• Keep warm until ready to serve.
• Add any liquid on top of terrine to the Beurre Blanc.
• Before inverting onto a serving platter.
• To serve, place a circle of the sauce on each plate. Cut a slice of terrine and place in the center of the plate.
• Place a dab of caviar on each slice and garnish with parley and tomato rose.
• If serving cold, refrigerate before turning out of pan.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

GRILLED SNAPPER WITH LEMON BASIL BEURRE BLANC

Steps:

• Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
• Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.
• Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates. Drizzle with beurre blanc and serve.

SALT-BAKED FISH WITH EASY CAPER BEURRE BLANC

Steps:

• Preheat the oven to 425 degrees F.
• Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
• Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
• While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
• Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.