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