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Red Snapper with Creamy Peppered Egg Sauce
Yield: 24 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Butter |
- |
8 oz. |
| Garlic, minced |
- |
1/2 cup |
| Shallots, minced |
- |
1/2 cup |
| Red onion, diced |
1 lb. 4 oz. |
4 cups |
| Red bell peppers, diced fine |
10 oz. |
2 cups |
| Yellow bell peppers, diced fine |
10 oz. |
2 cups |
| Fresh chives, chopped |
1 oz. |
3/4 cup |
| Chardonnay wine |
48 oz. |
1 1/2 qt. |
| Chicken or fish broth |
32 oz. |
1 qt. |
| Half-and-half or heavy cream** |
80 oz. |
2 1/2 qt. |
| Salt and pepper |
- |
As needed |
| Peeled hard-cooked eggs, chopped fine or grated |
2 lb. 10 oz.* |
24 Large |
| Garlic, minced |
- |
1/2 cup |
| Shallots, minced |
- |
1/2 cup |
| Fresh spinach leaves, packet |
Approx. 6 lb. |
6 gal.
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| Water |
4 oz. |
1/2 cup |
| Fresh asparagus spears |
Approx. 3 lb. |
144 (4 to 5 in.) spears |
| Leeks, white only, julienne-sliced |
Approx. 1 lb.
8 oz.
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6 leeks |
| Vegetable oil |
- |
As needed |
| Salt |
- |
As needed |
| Red snapper fillets |
- |
24 (5 to 6 oz.) portions |
| Olive oil |
- |
As needed |
| Peeled hard-cooked eggs, chopped, wedged or sliced for garnish |
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48 slices
(Approx. 12 eggs)
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DIRECTIONS
- Prepare sauce: In stockpot or steam-jacketed kettle, melt butter. Add garlic and shallots; sauté. Stir in red onion, bell peppers, and chives; sauté.
- Stir in wine, cook down over high heat until almost all liquid is gone, about 10 minutes.
- Add broth; reduce down to half, about 5 minutes.
- Add small amount of broth to cream to temper. Add cream to broth; reduce down by 1/3 or until thick. Season with salt and pepper. Stir in cooked eggs. Heat through. Cover and keep warm; (don't boil after adding eggs).
- Prepare vegetables: Sauté garlic and shallots. Stir in water and spinach; reduce down until wilted, about 10 minutes. Season to taste.
- Blanch asparagus in boiling salted water; shock in cold water; set aside.
- Deep-fry leeks in oil until crispy and golden brown. Sprinkle with salt and keep warm.
- Prepare snapper: Heat small amount of olive oil on griddle. Season snapper with salt and pepper.
- Sauté fillets on both sides; keep warm.
- For each serving: Arrange six asparagus spears in shallow dinner/pasta bowl. Place 3/4 to 1 cup spinach over asparagus. Portion fillet over spinach. Ladle 1 cup sauce around fish and over vegetables. Garnish with fried leeks and hard-cooked eggs. Serve immediately.
*If using peeled, hard-cooked egg product.
**Canned, condensed skim milk may be substituted.
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