Red snapper and cepes in port reduction
The ingredients in this dish are quite simple; it’s the technique for preparing the sauce that is key. That’s what gives this dish its wonderful consistency and shines.
- 2 cups (480 ml) 10-year-old excellent-quality port
- 2 cups (480 ml) good-quality sherry vinegar
- 3 tablespoons corn oil
- 1 pound (455 g) fresh or frozen cepes, stems cut lengthwise into slices 1/4 inch (6 mm) wide, caps halved if small or cut into 3 or 4 slices if large
- 2 sprigs fresh thyme
- 1 clove garlic, peeled and halved
- 1 large shallot, peeled and finely diced
- Fine sea salt, to taste
- Freshly ground white pepper, to taste
- 5 tablespoons (70 g) unsalted butter
- 4 (6-ounce/170-g) red snapper fillets
- 1/4 teaspoon Chinese five-spice powder
- 4 teaspoons minced fresh chives
Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (240 ml) (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary and watching carefully to keep it from burning around the edges—you should have about 7 tablespoons (100 ml).
Divide 1 tablespoon of corn oil between two skillets and place them over high heat until just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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