Skip navigation

Red Snapper with Creamy Peppered Egg Sauce

INGREDIENTS:8 oz. butter
½ cup minced garlic
½ cup minced shallots
4 cups red onion, diced
2 cups red bell peppers, diced fine
2 cups yellow bell peppers, diced fine
3/4 cup fresh chives, chopped
1 ½ quarts Chardonnay wine
1 quart chicken or fish broth
2 ½ tsp. half-and-half or heavy cream
as needed, salt and pepper
24 large peeled hard-cooked eggs, chopped fine or grated
½ cup minced garlic
½ cup minced shallots
6 gallons fresh spinach leaves
½ cup water
144 fresh asparagus spears (approximately 3 lbs.)
6 leeks, white only, julienne-sliced
as needed, vegetable oil
as needed, salt
24 portions red snapper fillets (5-6 oz. each)
as needed, olive oil
48 slices peeled, hard-cooked eggs, chopped, wedged or sliced, for garnishDIRECTIONS:Prepare Sauce: In stockpot or steam-jacketed kettle, melt butter. Add garlic and shallots; saute. Stir in red onion, bell peppers and chives; saute. 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: Saute 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. Saute fillets on both sides; keep warm. For each serving, arrange six asparagus spears in shallow dinner/pasta bowl. Place 3/4-1 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.SERVINGS:24 servingsFrom:From: Garde Manger Chef Melissa D’Antonio, Formerly with Williamsburg Inn, Williamsburg, VirginiaPHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.