Cooking Recipe Redfish Beurre Rouge
Recipe Ingredients
4
Redfish fillets, 6 oz each
1/4 c
Wine, red
1/2 c
Fish stock
4 tb
Shallots, minced
1
Bay leaf
1 tb
Tomato sauce
1 ts
Basil
1/4 c
Heavy cream
4 oz
Butter, room temp
Salt & pepper to taste
Directions
Bring fillets to room temp. Combine wine, stock, shallots, bay leaf,
tomato sauce and basil in a large pan. Bring to boil then simmer for
10 minutes. Add fish and cover closely. Simmer for 5 minutes or until
fish flakes. Remove fish and keep warm. Add cream to remaining liquid
and reduce vigorously to 1/4 C. Remove from heat and swirl in butter
bit by bit until emulsified into sauce. Correct seasonings and serve
fish with sauce poured over. Suggestions: For Redfish Beurre Blanc
omit tomato sauce and use white wine. Source: April 83
Times-Picayune/States-Item Recipe date: 04/20/83