For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 27, 2009

Red Snapper and Caper Sauce


2 tbsp finely chopped shallots

2 tbsp white wine vinegar

2tbsp water

1 tbsp lemon juice

1 large egg yolk

2 tbsp drained capers

3 tbsp melted unsalted butter

Combine shallots, vinegar, lemon and water. Simmer, stirring occasionally till 2 tbsp remain. Transfer to a blender, add yolk and capers. Blend for 3 seconds. Add heated butter in a stream. Blend sauce till well combined. Add salt and pepper.

Sprinkle snappers with salt. Arrange in a non-stick skillet. Skin side up, top with a lemon slice.

Cook over a moderate heat, 8-10 minutes, tightly covered

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