mrmoshe Posted November 4, 2006 Posted November 4, 2006 Roast whole snapper with shiraz buerre rouge Chef: Kate Lamont Nibblies with Kate Degree of difficulty: Low You need: 1 whole snapper 2 cups shiraz 1 tbls red wine vinegar 1 tsp white peppercorns ½ cup cream 350gm diced cold butter Method: Ensure cavity of fish is washed and cleaned. Scale the whole fish and trim fins and tail. Fill cavity with sliced oranges and sprigs of thyme and butter. Place fish on roasting tray lined with silicon paper. Season well with salt and pepper. Roast at 180°C until cooked, checking behind the head as it's the thickest part. (The timing will depend on each fish). Reduce wine, vinegar and peppercorns by two thirds. Add cream and reduce by half. Over a low heat, carefully whisk in butter in small amounts. Strain and serve immediately.
Flightmanager Posted November 4, 2006 Posted November 4, 2006 MMmmmm !! I love baked Snapper!! I will definately give this one a try !! Ross
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now