Snapper Fillets Chambéry

Name: Snapper Fillets Chambéry
Cuisine: France
Ingredients: 6 medium-size red snapper fillets, skinned; Pure olive oil or walnut oil; Pure olive oil or walnut oil; 1 tablespoon each chopped fresh tarragon, chives, chervil, parsley, and basil leaves mixed together; 1 tablespoon each chopped fresh tarragon, chives, chervil, parsley, and basil leaves mixed together; 1 tablespoon each chopped fresh tarragon, chives, chervil, parsley, and basil leaves mixed together; 1 tablespoon each chopped fresh tarragon, chives, chervil, parsley, and basil leaves mixed together; 1 tablespoon each chopped fresh tarragon, chives, chervil, parsley, and basil leaves mixed together; Salt; Pepper from the mill; ⅓ cup French or Italian dry vermouth; ¾ cup fish fumet or substitute; ⅓ cup French or Italian dry vermouth; 2 shallots, very finely chopped; 2 juniper berries, crushed and powdered with a knife; 1 tablespoon all-purpose flour; 1 tablespoon unsalted butter; 6 sprigs fresh basil; 3 tablespoons crème fraîche

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a typical au Vermout recipe from the alpine province of Savoie in France where the vermout (no “h” at the end) is prepared from Artemisia absinthium flowers, bitter orange rind, chamomile, aloe vera, cardamom, and aniseeds. The faint trace of bitterness in the sauce comes from artemisia.

Ingredients

6 medium-size red snapper fillets, skinned
Pure olive oil or walnut oil
1 tablespoon each chopped fresh tarragon

Europe
France
Fish course
Pescatarian
Savoie
Mediterranean

Method

Preheat the oven to 350°F. Brush the fillets sparingly on the skin side with olive oil, then score them, sprinkle with a teaspoon each of the herb mixture, and season with salt and pepper. Fold the fillets over, tucking the tapered end of each fillet under its thicker end. Brush the ba