Stewed Snapper
- 2 baby snappers (3 pounds each)
- Boiling water
- 1/4 pound butter (1/2 cup)
- 1 cup sherry wine
- White sauce
- 6 egg yolks
- 2 cups cream
- Salt, red pepper
- 3/4 cup butter
Plunge 2 baby snappers (3 pounds each) into boiling water to take off the skin. Cook them in salted water. When done, open shell and take out everything (make sure of removing tail, nails, intestines and gall bladder). Set the eggs aside, cut the rest of the meat into edible pieces.
Place meat in saucepan with 1/4 pound butter (1/2 cup), and 1 cup sherry wine, boil down until nearly evaporated, Add white sauce enough to cover the meat; add 6 egg yolks, beaten and then diluted with 2 cups cream. Season with salt, red pepper, and 3/4 cup butter. Stir well, add snapper eggs, stir until sauce thickens without burning. Serve immediately, with sherry on the side if your little heart desires.
Place meat in saucepan with 1/4 pound butter (1/2 cup), and 1 cup sherry wine, boil down until nearly evaporated, Add white sauce enough to cover the meat; add 6 egg yolks, beaten and then diluted with 2 cups cream. Season with salt, red pepper, and 3/4 cup butter. Stir well, add snapper eggs, stir until sauce thickens without burning. Serve immediately, with sherry on the side if your little heart desires.
Submitted by Jun 6, 2009
15 min
30 min
45 min