Ingredients
-
3
-
2
-
3
-
1/8
-
1/8
-
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
-
Directions
Cream of the Sea, Cream of the Sea is a spin on the dish Lobster Newburg which I invented Instead of lobster, this dish uses red snapper It is best served in puff pastry cups or along side any toasted bread of your choice Also, depending on how finely you chop the fish, you can even use this as a dip for a party , Cream of the Sea is a spin on the dish Lobster Newburg which I invented Instead of lobster, this dish uses red snapper It is best served in puff pastry cups or along side any toasted bread of your choice Also, depending on how finely you chop the fish, you can even use this as a dip for a party
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Steps
|
1
Done
|
Add Your Fish, Adobo Seasoning, Pear Juice and Peach Juice to a Small Bowl and Combine Them Together, Just Coating the Fish. Set Aside Until Needed. |
|
2
Done
|
Add Your Butter and Olive Oil to a Pan on Medium Heat and Add Your Diced Shallots. Sweat Them For 5 Minutes. |
|
3
Done
|
Add the Snapper to the Pan and Turn the Heat on Medium High, Sauteing Gently For 2-3 Minutes on Each Side. Remove the Fish from the Pan and Set Them Aside to Rest on a Plate For Now. You Don't Want Them to Be Cooked Through, Just Slightly Cooked on the Outsides. If the Shallots Are not Caramelized at This Stage, Take a Moment to Do So. |
|
4
Done
|
in Another Bowl, Whisk Together Your Egg Yolks Until They Are a Creamy Constitency, Then Slowly Add the Cream While Whisking. This Can Be Done Using a Hand Mixer, but It Is Better to Do It With a Whisk or Fork. |
|
5
Done
|
to This, Add Your Tarragon, Nutmeg and Arbol Chiles and Whisk Together Lightly, Being Careful to not Make Too Many Bubbles. Set This Aside Until Ready. |
|
6
Done
|
to Your Pan, Add Your Wine of Choice -- Frankly, Sherry, Cognac or Marsala Wine Work the Best Here, but You Are Free to Use Any Type of White Wine of Your Choosing. While the Heat Is Still on Medium High, Use a Spoon or Spatula to Gently Scrape the Bottom of the Pan as This Reduces, and Then Turn the Heat Up to High. Reduce This to About 3 Tablespoons of Liquid. |
|
7
Done
|
Turn the Heat Down to Medium Low and Add in Your Cream Mixture, Stirring Gently and Often. You Want to Make Sure the Egg Yolks Don't Scramble. the Sauce Should Have a Cream Like Consistency -- not Too Thick or Runny. This Should Take Between 5-10 Minutes. |
|
8
Done
|
as That Sauce Is Heated, Roughly Chop the Fish Into Bite Sized Pieces and Incorporate Them Back Into the Pan, Cooking Them For About 5 Minutes or Until Fully Cooked. |
|
9
Done
|
Turn the Heat Off and Allow the Meal to Sit For a Minute Off the Heat Before Serving in a Puff Pastry Cup or With Toasted Bread. |
