Best Rouget Grill Beurre Nantaise Red Snapper With Butter Nantaise Recipes

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ROUGET GRILL BEURRE NANTAISE - RED SNAPPER WITH BUTTER NANTAISE



Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise image

From Benson & Hedges "100 Restaurant Recipes", circa 1978. It was served at Le Manoir in New York City.

Provided by Jackie 6

Categories     European

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 teaspoon salt
1 dash pepper
1/4 teaspoon dried thyme
1 small bay leaf, crumbled
1 tablespoon lemon juice
3 lbs red snapper, cleaned
cooking oil
1/8 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup shallot, chopped
1/4 cup white vinegar
1/4 cup white wine
1 1/2 cups whipping cream

Steps:

  • Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
  • While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.

BEURRE NANTAIS



Beurre Nantais image

White Sauce with Cream: for steak, fish or vegetables. You have to try this one! From Gourmet, 1999.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 6

1/2 cup unsalted butter
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
3 -5 drops fresh lemon juice

Steps:

  • Cut butter into small pieces and chill.
  • In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes.
  • Add cream and simmer mixture until slightly thickened, about 2 minutes.
  • Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale).
  • Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids.
  • Season sauce with lemon juice and salt and pepper.
  • Serve sauce immediately.

Nutrition Facts : Calories 1630, Fat 145, SaturatedFat 91.6, Cholesterol 407.6, Sodium 54.8, Carbohydrate 107.3, Fiber 4.7, Sugar 29, Protein 7.4

WHITE BUTTER SAUCE WITH CREAM BEURRE NANTAIS



White Butter Sauce with Cream Beurre Nantais image

Categories     Sauce     Dairy     Christmas     Thanksgiving     Vegetarian     Winter     Christmas Eve     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter
2 tablespoons dry white wine
2 tablespoons white-wine vinegar
1 tablespoon chopped shallot
3 tablespoons heavy cream
a few drops fresh lemon juice

Steps:

  • Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper.
  • Serve sauce immediately.

BEURRE NANTAIS (HERB BUTTER SAUCE)



Beurre Nantais (Herb butter sauce) image

Provided by Craig Claiborne

Categories     condiments

Time 10m

Yield About 1 3/4 cups

Number Of Ingredients 11

1/4 cup finely chopped shallots
3 tablespoons wine vinegar
1/4 teaspoon freshly ground pepper, preferably white
2 to 4 tablespoons cold water
3/4 pound (3 sticks) cold butter
1 1/2 teaspoons finely chopped tarragon
1 1/2 teaspoons finely chopped fresh chervil, optional
1 1/2 teaspoons finely chopped parsley
Juice of 1 lime or 1/2 lemon
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Combine shallots, vinegar, quarter teaspoon pepper and water in 4-cup saucepan. Bring to boil and simmer until liquid is reduced by about half. If mixture becomes too dry, add a little more water.
  • Cut butter into inch cubes. Add about a third to sauce, stirring vigorously, and cook over low heat. Do not let this sauce boil, or it will curdle. Continue adding butter, about a third at a time. Continue stirring until butter is melted. Beat constantly until butter sauce is piping hot.
  • Remove from heat, and stir in the tarragon, chervil, parsley and lime or lemon juice, beating. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 20 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 1 gram

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