Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise Recipes

ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE

Steps:

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

WHITE BUTTER SAUCE WITH CREAM BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

BEURRE NANTAIS

Steps:

• Cut butter into small pieces and chill.
• In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
• Add cream and simmer mixture until slightly thickened, about 2 minutes.
• Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
• Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
• Season sauce with lemon juice and salt and pepper.
• Serve sauce immediately.

BEURRE NANTAIS (HERB BUTTER SAUCE)

Steps:

• Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
• Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
• Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.