Red Snapper And Cepes In A Port Reduction
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Corn Oil1 clove
Garlic (peeled and halved)5 tbsps
Unsalted Butter4 tsps
Chives (minced fresh)Directions:
1
Bring the port to a boil in a medium-size heavy saucepan over medium-high heat
2
Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan)
3
Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges—you should have about 7 tablespoons
4
(The sauce can be made to this point up to 1 week ahead; cover and refrigerate
5
) 2
6
Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking
7
Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium
8
Sauté until browned, about 4 minutes
9
Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets
10
Season both with salt and pepper
11
Cook until the shallot is softened and the cepes are tender, about 6 minutes more
12
Discard the garlic and thyme and combine the mixtures
13
(The cepes can be made to his point up to 1 day ahead; cover and refrigerate)
14
Season both sides of the snapper with salt and pepper
15
Sprinkle the five-spice powder over the skin and rub it into the fish
16
Clean the skillets and divide the remaining 2 tablespoons of corn oil between them
17
Place both over high heat until the oil is just smoking
18
Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking
19
Sauté until the bottom of the fillets are dark and crusted, about 5 minutes
20
Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip
21
Keep the fillets warm
22
Meanwhile, reheat the mushrooms
23
Bring the sauce to a boil over high heat
24
Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces
25
Lift the saucepan a few inches above the heat and add the butter
26
Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes
27
Do not stir or whisk the butter into the sauce
28
The sauce will be very shiny and clear
29
To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates
30
Top with the snapper
31
Drizzle the sauce around the mushrooms and serve immediately
32
Bring the port to a boil in a medium-size heavy saucepan over medium-high heat
33
Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan)
34
Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges—you should have about 7 tablespoons
35
(The sauce can be made to this point up to 1 week ahead; cover and refrigerate
36
) 2
37
Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking
38
Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium
39
Sauté until browned, about 4 minutes
40
Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets
41
Season both with salt and pepper
42
Cook until the shallot is softened and the cepes are tender, about 6 minutes more
43
Discard the garlic and thyme and combine the mixtures
44
(The cepes can be made to his point up to 1 day ahead; cover and refrigerate)
45
Season both sides of the snapper with salt and pepper
46
Sprinkle the five-spice powder over the skin and rub it into the fish
47
Clean the skillets and divide the remaining 2 tablespoons of corn oil between them
48
Place both over high heat until the oil is just smoking
49
Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking
50
Sauté until the bottom of the fillets are dark and crusted, about 5 minutes
51
Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip
52
Keep the fillets warm
53
Meanwhile, reheat the mushrooms
54
Bring the sauce to a boil over high heat
55
Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces
56
Lift the saucepan a few inches above the heat and add the butter
57
Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes
58
Do not stir or whisk the butter into the sauce
59
The sauce will be very shiny and clear
60
To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates
61
Top with the snapper
62
Drizzle the sauce around the mushrooms and serve immediately