Steamed Red Snapper a la Bearnaise

Ingredients

• a nice fresh red snapper
• some white wine
• pepper
• salt
• some melted butter
• chopped parsley
• a piece of lemon
• small French marbles of potato

Method

1. 1

   Clean and wash the red snapper, remove bones and skin, and place it on a pan with white wine, pepper, and salt.

2. 2

   Steam in the oven with a tight cover for 15 to 18 minutes.

3. 3

   Carefully remove the fillets onto a hot platter, arrange potatoes around, pour melted butter over the fish and potatoes, and sprinkle with chopped parsley.

4. 4

   Serve with bearnaise sauce, garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 143. The excerpt below is the record exactly as published.

a piece of lemon on top. Serve for dinner with a tomato sauce made from the pan the fish is cooked in. Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, twTo tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, onion juice, pepper. AMERICAN COOK BOOK and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Steamed Red Snapper a la Bearnaise Red Snapper cuit a la vapeur, a la Bearnaise Select a nice fresh red snapper; clean and wash well; remove bones; fillet it; remove skin; put on a pan with some w7hite wine, pepper, and salt; put in oven with a tight cover and steam fifteen to eighteen minutes; remove fillets on to a hot platter, carefully, so as not to let it break; arrange small French marbles of potato all around; pour some melted butter over the fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. Garnish with lemon and parsley. Fried Red Snapper (Red Snapper frit) a la Tartare Clean and wash a red snapper well; fillet, and cut in diamond shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Put it on a plate in oven for a few minutes until ready to serve. Arrange on a paper doily or napkin one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with tartare sauce. PERCH (Perche) Perch can be prepared in the same way as red snapper — baked, steamed, and fried. It is in season during the winter from October to April. BUTTERFISH (Butterfish) Butterfish is in season during the winter from October to April. It is a small fish and is best when fried. Fried Butterfish ( Butterfish frit) a la Tartare Scale, wash, and clean the butterfish well; leave head on; dip in egg and bread crumbs; fry in very hot fat, or salad oil, until golden brown on both sides (sprinkle with pepper and salt while frying). Arrange on a paper doily on a warm platter; garnish with parsley and lemon. Serve at any meal with tartare sauce. BLACKFISH (Poisson noir) Blackfish is used mostly for chow’der but it can also be filleted, fried, baked, and boiled. It is in season from October to April. THE SWEDISH, FRENCH, Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne Scale, wash, and clean a blackfish well; put on a drainer in a fish kettle with bay leaves, onion, salt, and water sufficient to cover the fish; let simmer slowly (time according to size of the fish) from fifteen to twenty-five minutes; then remove carefully from the drainer to the platter that it is going to be served on; take skin off — carefully, so as not to break the fish; sprinkle with parsley; ar¬ range, all around, French marbles of potato with parsley and but¬ ter. Serve with parsley sauce. Fish for dinner. Fried Fillet of Blackfish ( Filet de Poisson noir frit) a la Tartare Scale, wash, and clean a blackfish well; fillet it; sprinkle with pep¬ per and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with pepper and salt. Leave it on a plate in the oven for a few minutes until ready to serve. Arrange on a bias on a platter, one resting a trifle on top of the other, serve with fried parsley all around; garnish with lemon filled with tartare sauce. Serve at any meal. Steamed Blackfish a la Bearnaise Filet de Poisson noir cuit a la vapeur, a la Bearnaise Scale, wash, and clean a blackfish well; remove bones; fillet; remove skin; put on a pan with some white wine

Cook this with the app: pantry check, scaling, and the assistant.