Red Snapper with Butter and Shallot Sauce

Name: Red Snapper with Butter and Shallot Sauce
Yield: 2 portions
Ingredients: ⅓ cup dry white wine or vermouth; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 cup (2 sticks) chilled unsalted butter, cut into small pieces; 1 tablespoon Crème Fraîche; 3 cups finely shredded raw spinach; ⅓ cup raspberry vinegar (see Note); 2 red snapper fillets (¾ pound each); 2 tablespoons finely minced shallots; ⅓ cup dry white wine or vermouth; ⅓ cup Fish Stock

Preparation info

2
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

In this elegant dish, the hot fillets of red snapper transform the raw spinach into something tender and wonderful. The sauce, a fragile binding of raspberry vinegar, shallots, and butter, is delicately pink and tart. Begin the meal with a pasta dish and serve the main course ungarnished; it is beautiful by itself.

Ingredients

⅓ cup raspberry vinegar (see Note)
2 tablespoons finely minced shallots

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F.
Combine the vinegar and shallots in a small heavy saucepan. Bring to a boil, lower the heat slightly, and simmer until the vinegar is reduced to about 2 tablespoons. Set aside.
Arrange the snapper fillets in a shall