Snapper Meuniere

VILLAGE TAVERN


101 Summit Blvd. (Saks Plaza)


205.970.1640


 
 
 
 


SNAPPER MEUNIERE


 


1/4
tsp.
Kosher Salt
1. Sprinkle both sides of snapper fillet


1/4
tsp.
White Pepper
lightly with salt and white pepper.


As
Needed
All Purpose Flour
Dredge in flour lightly.


 
 
 
 


8
oz. wt.
Snapper filet, skin-off
2. In a pre-heated saute pan, add


1
Tbsp.
Olive Oil
blended oil and butter. When the butter


1
Tbsp.
Butter, unsalted
foams begins to subside, shake the


 
 
 
excess flour from the fillet and place


1/4
Cup
Chicken Stock
it in the pan, skin side up.


1
Tbsp.
Lemon Juice
3. Reduce heat to medium and cook


1
tsp.
Parsley, chopped
until golden brown around 2 minutes.


2
oz. wt.
Butter, unsalted, cubed
4. Using a fish spatula, carefully turn


1/4
tsp.
Kosher Salt
the fillet over and cook until golden


1/8
tsp.
White Pepper
on the second side, around 2 minutes


 
 
 
longer.


8
each
Roasted Potatoes
5. While fish is cooking, in a separate


6
each
Asparagus, roasted or sauteed
pre-heated saute pan, add lemon juice


 
 
 
and chicken stock. Reduce by half.


1/4
tsp.
Parsley Chopped
6. Add chopped parsley and combine


1/8
each
Lemon Wedge
butter, stirring continuously until


 
 
 
melted.


 
 
 
7. Season with salt and white pepper.


 
 
 
8. Place asparagus at the center of the


 
 
 
plate. Place fish on top of the aparagus


 
 
 
arrange potatoes on each side of the


 
 
 
plate.


 
 
 
9. Pour sauce over fish and garnsih with


 
 
 
chopped parsley and lemon wedge.


 
 
 
 


 
 
 
 


Mary Grace Viado


Corporate Executive Chef