John Myers
Red Snapper in Green Coat on Buttered Lemon Sauce
The perfect red snapper in green coat on buttered lemon sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Garlic cloves
- 1 piece Lemon
- 1 pinch Lemon pepper
- 2 piece Limes
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Cucumber
- 100 g Trout caviar
- 250 g Basmati rice
- 1 Splash Lemon juice
- 100 g Butter
- 4 piece Red snapper fillet
- 2 tsp Mustard
- 1 shot Vegetable broth
- 250 g Sugar snap
- 1 tbsp Butter
- 2 tbsp Powdered sugar
- Cut the red snapper pieces into 5 equal portions. Put everything in a large baking dish and then pour the squeezed garlic, lemon pepper and a little salt over it. Squeeze a lemon over the fish. Now place the lime slices over them and let them steep for 4–5 hours.
- Now cut the cucumber into long strips, as these will later be wrapped around the fish. Blanch the cucumber strips in a saucepan. Boil one liter of water with a dash of lemon juice, add the zest of a lemon, 1 piece of butter and the vegetable stock. Bring the ingredients to the boil briefly and let them steep.
- Then add a large cup of basmati rice to the lemon water and cook the rice on medium heat for 20-25 minutes. Now add a splash of lemon and let it steep for another ten minutes with the lid closed.
- Prepare the fish at the same time. Preheat the oven to 100 ° C and fry the fish in clarified butter in a large pan and season. Then wrap in the cucumber strips and put in the oven.
- Blanch the snow peas and glaze with butter and sugar. Put a spoonful of trout caviar on top of the fish.
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