Potato Crusted Snapper in Beurre Blanc Sauce
Get this all-star, easy-to-follow Potato Crusted Snapper in Beurre Blanc Sauce recipe from The Best Of
Directions Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear....
- Yield: 4 servings
- Cooking time: 0 Hour 28 Min
- Rating: 4/5
- Publisher: Foodnetwork.com
- 2 Idaho potatoes, peeled
- Salt and pepper
- 1 cup warm clarified butter
- 4 (5-ounce) snapper fillets
- Beurre Blanc Sauce, recipe follows
- Fresh lemon herbs
- 2 cups heavy cream
- 1 cup white wine
- 12 whole black peppercorns
- 1/4 cup freshly squeezed lemon juice
- 2 shallots, diced
- 1 pound whole butter, cut into pieces, softened
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