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Snapper w/Shallot Cream Sauce

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy
Ingredients

2/3 cup raspberry vinegar
4 Tablespoons shallots, minced
4 snapper fillets
2/3 cup fish stock (see archives for homemade fish stock)
2/3 cup dry vermouth
Salt and pepper to taste
8 Tablespoons butter, cut into pieces
2 Tablespoons creme fraiche ( see archives for homemade creme fraiche)
Directions
Preheat oven to 400 degrees F.

Add vinegar and shallots to a small heavy saucepan. Bring to a boil, reduce to a simmer and cook until reduced to about 1/4 cup.

Season filets with salt and pepper and place in a baking dish large enough to all lay flat without overlapping. Pour fish stock and vermouth over filets.

Place baking dish in oven and bake for about 10 minutes. Remove from oven and cover with foil to keep warm.

Heat shallot mixture over low heat and add butter until melted and creamy. Remove from heat and whisk in creme fraiche.

To serve, spoon sauce over filets.
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