Redfish Beurre Rouge Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Redfish fillets, 6 oz each
1/4 cup: Wine, red
1/2 cup: Fish stock,
4 tbsp: Shallots, minced
1: Bay leaf,
1 tbsp: Tomato sauce,
1 tsp: Basil,
1/4 cup: Heavy cream,
4 ounce: Butter, room temp
Salt & pepper to taste,
Directions:
Bring fillets to room temp. Combine wine, stock, shallots, bay leaf,
tomato sauce and basil in a large pan. Bring to boil then simmer for
10 minutes. Add fish and cover closely. Simmer for 5 minutes or until
fish flakes. Remove fish and keep warm. Add cream to remaining liquid
and reduce vigorously to 1/4 C. Remove from heat and swirl in butter
bit by bit until emulsified into sauce. Correct seasonings and serve
fish with sauce poured over. Suggestions: For Redfish Beurre Blanc
omit tomato sauce and use white wine. Source: April 83
Times-Picayune/States-Item Recipe date: 04/20/83
Source from luhu.jp
tomato sauce and basil in a large pan. Bring to boil then simmer for
10 minutes. Add fish and cover closely. Simmer for 5 minutes or until
fish flakes. Remove fish and keep warm. Add cream to remaining liquid
and reduce vigorously to 1/4 C. Remove from heat and swirl in butter
bit by bit until emulsified into sauce. Correct seasonings and serve
fish with sauce poured over. Suggestions: For Redfish Beurre Blanc
omit tomato sauce and use white wine. Source: April 83
Times-Picayune/States-Item Recipe date: 04/20/83
Source from luhu.jp