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Snapper Ponchartrain




Source of Recipe


Marla


List of Ingredients




Snapper Ponchartrain

8 oz. fresh Red Snapper filet, skinned
2 oz. fresh lump crabmeat
2 oz. 70/90 count peeled & deveined shrimp
1 oz. diced fresh red pepper
1 oz. diced fresh yellow pepper
½ diced minced fresh shallot
1/8 tsp. Worcestershire sauce
dash Tabasco
1/8 T. seasoned salt
1/8 T. white pepper
2 cups heavy cream
chopped basil, parsley, & thyme
juice of 1 small lemon
1 T. white wine
2 T. whole butter
1/8 tsp. all purpose flour
dash of salt & white pepper
pinch of flour for dusting
fresh herbs for garnish



Recipe



SAUCE:
Simmer cream till it reduces to half. Set aside.
Pick crabmeat to be sure it is shell less.
Melt 1 T. whole butter in sauté pan.
Add shallots, sauté till soft.
Add shrimp and cook.
Add peppers, sauté al’dente.
Add 1/8 tsp. all-purpose flour, mix well.
Add cream, stirring in with a wooden spoon.
Set heat on low; add seasonings, Worcestershire sauce, Tabasco, lemon, and wine.
Let flavors meld.
Add crabmeat.

SNAPPER:
Lightly dust snapper filet with flour.
Sprinkle on a dash of salt & white pepper.
Melt 1 T. whole butter in sauté pan, get it hot.
Sear both sides of snapper filet till golden.
Place filet in a baking dish.
Cook 6-7 minutes in 300 degree oven.
Place fish on plate with favorite rice, risotto, or polenta. Spoon sauce over middle of fish only. Sprinkle with fresh herbs and serve with lemon crown asparagus, fresh green beans or favorite vegetable.