CookEat Recipe
Red Snapper, Demi-Deuil
Red snapper gently cooked with white wine and parsley, served under a creamy sherry sauce with mushrooms, smoked beef tongue and black truffle.
Method
Steps
Step 1
Preheat the oven to 350°F. Start with a three-pound piece of fresh red snapper before boning and trimming; remove the bones, trim and wipe the fish neatly. Place the prepared piece in a shallow pan suitable for both stovetop and oven that fits it closely. Season with the one teaspoon salt and two saltspoons paprika, then add the half gill white wine, one gill water and two parsley branches. Lightly butter a piece of oven-rated baking parchment cut to fit inside the pan and cover the fish with it. Bring to a boil for five minutes, then put the pan in the oven for twenty minutes as a guide, continuing as needed until the thickest fish reaches at least 145°F. Lift the fish onto a hot serving dish and keep hot; retain all the pan liquid for the sauce.
Step 2
Mix the one tablespoon butter and one and a half tablespoons flour in a saucepan and heat for half a minute, stirring. Strain all the actual fish pan liquid into this mixture, discarding the retained parsley and any solids. Add the half gill cream and one tablespoon sherry and mix well.
Step 3
Cut four drained canned mushroom caps, the half ounce fully cooked, peeled smoked beef tongue and one very small commercially sterilised, ready-to-eat preserved black truffle into julienne strips. Add all the strips to the sauce, mix and boil for five minutes as a guide, ensuring the tongue strips are thoroughly reheated to 165°F.
Step 4
Remove the sauce from the heat. Mix one yolk from a commercially pasteurised shell egg with the separate one tablespoon cream. Pour it into the hot sauce while stirring continually. Pour all the finished sauce and its julienne over the hot fish and serve promptly.
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