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Pan-Fried Red Snapper with Rapini and Mikado Sauce https://www.metro.ca/userfiles/image/recipes/Vivaneau-poele-rapinis-sa-sauce-mikado-4872.jpg PT15M PT09M PT24M
Mikado sauceIn 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.RapiniBlanch the rapini in boiling water for 10 seconds. Drain. Set aside.Red snapperIn 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.
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1/4 cup (60 mL) white wine 1 dry shallot, chopped 1 bay leaf 1/2 sprig of fresh thyme 3 black peppercorns 1 mandarin, zest and juice 3 egg yolk 1/3 cup (80 mL) melted butter sea salt and white pepper 1 bunch of rapini 1/4 cup (60 mL) butter 4 red snapper fillets, with skin
Pan-Fried Red Snapper with Rapini and Mikado Sauce

Pan-Fried Red Snapper with Rapini and Mikado Sauce

Rate this recipe
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  • Gluten-free
4
servings
0:15
Preparation
0:09
COOKING
0:24
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    white wine
  • 1
    dry shallot, chopped
  • 1
    bay leaf
  • 1/2
    sprig of fresh thyme
  • 3
    black peppercorns
  • 1
    mandarin, zest and juice
  • 3
    egg yolk
  • 1/3 cup
    (80 mL)
    melted butter
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    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES



  • sea salt and white pepper
  • 1
    bunch of rapini
  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES


  • 4
    red snapper fillets, with skin
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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