Potato Crusted Snapper in Beurre Blanc Sauce

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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

Ingredients

  • 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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