Sauteed Red Snapper With Creamed Fennel And Onion
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
57
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 small
Onion (sliced thin)1
Fennel3 tbsps
Unsalted Butter2 tbsps
Sherry (medium-dry)1 cup
Heavy Cream1 tsp
Balsamic Vinegar1 tsp
Fennel Seed (to taste)1 cup
WaterDirections:
1
In a skillet cook the onion and the sliced fennel in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 12 minutes, or until the fennel is just tender
2
Stir in the Sherry and boil the mixture, uncovered, for 1 minute
3
Stir in the cream, the vinegar, the fennel seeds, and salt and pepper to taste, cook the mixture over moderate heat, stirring, adding the water as needed to thin the sauce if desired, for 30 seconds
4
Transfer the mixture to a bowl and keep it warm
5
In the skillet, cleaned, heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in it sauté the snapper, starting skin sides down, for 3 minutes on each side, or until it just flakes
6
Divide the onion and fennel mixture between 2 heated plates and arrange a snapper fillet on each plate
7
In a skillet cook the onion and the sliced fennel in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 12 minutes, or until the fennel is just tender
8
Stir in the Sherry and boil the mixture, uncovered, for 1 minute
9
Stir in the cream, the vinegar, the fennel seeds, and salt and pepper to taste, cook the mixture over moderate heat, stirring, adding the water as needed to thin the sauce if desired, for 30 seconds
10
Transfer the mixture to a bowl and keep it warm
11
In the skillet, cleaned, heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in it sauté the snapper, starting skin sides down, for 3 minutes on each side, or until it just flakes
12
Divide the onion and fennel mixture between 2 heated plates and arrange a snapper fillet on each plate