Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise

Description

From benson & hedges "100 restaurant recipes", circa 1978. It was served at le manoir in new york city.

Ingredients

• Salt
• Pepper
• Dried Thyme
• Bay Leaf
• Lemon Juice
• Red Snapper
• Cooking Oil
• Shallot
• White Vinegar
• White Wine
• Whipping Cream

Instructions

1. Combine salt, pepper, 1 / 4 tsp thyme, bay leaf & lemon juice
2. Rub inside of cavity of fish
3. Rub outside of fish with a little oil & sprinkle with salt & 1 / 4 tsp thyme
4. Place in greased baking pan
5. Bake in 350 deg oven for 45 to 60 minutes
6. While the fish is cooking, make your sauce
7. In a small pan combine shallots, vinegar & wine
8. Bring to boiling
9. Boil until reduced to 3 t
10. Discard solids
11. In a 3-quart saucepan, boil cream until reduced to 3 / 4 cup
12. Add strained wine liquid
13. Serve over fish