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Red Snapper with Creamy Peppered Egg Sauce SourceOfRecipe 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. | ||||
| Water | 4 oz. | 1/2 cup | ||||
| Fresh asparagus spears | Approx. 3 lb. | 144 (4- to 5-in.) spears |
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| Leeks, white only, julienne-sliced | Approx. 1 lb. 8 oz. |
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 |
- | 48 slices (Approx. 12 eggs) |
- 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.