10 April 2017

Red snapper, sherry sauce

Peel an orange very, very thinly. Use a quarter for the sauce. Cut the rest into thin strips.
Bring 250 ml fish stock and 250 ml sherry to the boil with some thyme. Add the zest of 1/4 orange. Reduce 50%.
Cut long, pointed paprikas (red, orange and yellow) in rings and boil softly in some sherry.
Peel white asparagus and boil them for 15 mins. After 10 mins add green asparagus.
Take the orange zest and thyme from the sauce. Add some cream and bring to the boil again.
Then whisk in about 50 gr of butter, bit by bit
Boil the samphire for 3 mins. Drain.
Lightly oil the fish and fry in a dry pan for 4 mins. Turn around and fry for 1 more min.
Serve as shown.

PS As you can see I forgot to use the orange strips. Oops...

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