Pan-Fried Red Snapper with Rapini and Mikado Sauce

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	9 min
Total:	24 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Metro

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Recipe of : Pan-Fried Red Snapper with Rapini and Mikado Sauce

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Recipe ingredients

60 mL (1/4 cup) white wine
1 dry shallot, chopped
1/2 sprig of fresh thyme
3 black peppercorns
1 mandarin, zest and juice
3 egg yolks*
75 mL (1/3 cup) melted butter*
Sea salt and white pepper
1 bunch of rapini
60 mL (1/4 cup) butter*
4 red snapper fillets, with skin

Preparation

Mikado sauce
In a casserole, pour the wine and add the shallot, bay leaf, thyme and peppercorns.

Bring to a boil and reduce to half over low heat. Set aside.

In the top pan of a bain-marie (double saucepan), briskly whisk the egg yolks for 1 minute. Remove the top pan and add the reduced flavoured wine. Whisk for 1 minute. Drizzle in the melted butter while whisking vigorously.

Add the mandarin zest and sprinkle in the juice. Season and set aside.

Rapini
Blanch the rapini in boiling water for 10 seconds. Drain. Set aside.

Red snapper
In a frying pan over medium high heat, cook the red snapper fillets for 3 minutes on the skin side.
Turn the fillets and add the rapini; cook for 3 minutes. Season with salt and pepper.

Serve with the Mikado sauce.

Suggestion

To cook the fish evenly, make incisions on the skin side, up to the center of the meat in the thickest parts along the width of the fish.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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