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4 tsp. salt
2 bay leaves
1 lemon, sliced
1 onion, sliced
Dash cayenne
2 quarts water
4 lbs. Charleston Seafood Express Red Snapper fillets.
2 cups hollandaise sauce
2 tbs. chopped parsley
Hollandaise Sauce:
4 egg yolks
2 tbs. lemon juice
1/2 lb. butter, melted
1/4 tsp. salt
Sauce: In top half of double broiler, beat egg yolks and stir in lemon juice. Cook very slowly in double broiler over low heat, not allowing water in bottom half to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened. Yields one cup.
Snapper: Combine first six ingredients and poach Red Snapper, about 15 minutes. Remove from water, drain well, place on serving platter. Cover with hollandaise sauce and parsley
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