Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 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.
4
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 yolks 1/3 cup (80 mL) melted butter 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
0 Vote
  • Gluten-free
4
servings
0:15
Preparation
0:09
COOKING
0:24
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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 yolks
  • 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
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

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.