Snapper With Sage Marie

Name: Snapper With Sage Marie
Ingredients: 1/4 cup chopped fresh sage leaves plus extra for garnish; 3 tablespoons fresh lemon juice plus extra to taste; 1 tablespoon Vietnamese or Thai fish sauce; 1 cup fresh morels (2 ounces); 3 tablespoons butter; 1 1/2 cups half-and-half; 2 tablespoons olive oil; 4 red snapper fillets, with skin on; Salt and freshly ground white pepper

9 ingredients

15 steps

Ingredients

1/4 cup chopped fresh sage leaves plus extra for garnish
3 tablespoons fresh lemon juice plus extra to taste
1 tablespoon Vietnamese or Thai fish sauce
1 cup fresh morels (2 ounces)
3 tablespoons butter
1 1/2 cups half-and-half
2 tablespoons olive oil
4 red snapper fillets, with skin on
Salt and freshly ground white pepper

Directions

1

Preheat oven to 400 degrees.
2

Puree sage, lemon juice and fish sauce.
3

Pour through a fine sieve and press to extract all the juice.
4

Discard solids.
5

Rinse, trim and thinly slice morels.
6

Saute in melted butter over medium heat until fragrant, about 5 minutes.
7

Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
8

Heat oil in a large ovenproof skillet over medium-high heat.
9

Sprinkle snapper with salt and pepper and saute, skin side down, for 1 minute, pressing down with a spatula to keep skin flat.
10

Cook until skin is crisp, about 3 minutes.
11

Turn over, cook 1 minute, then place in oven for 3 minutes.
12

Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice.
13

Place
14

Each fillet skin side up on a plate and pour sauce around each.
15

Garnish with sage leaves.