El Dorado Recipe
7oz Red Snapper, leeks and onions, orange beurre blanc, fennel salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Orange Beurre Blanc
In a saucepan, combine orange juice and a pinch of salt. Simmer over medium heat until reduced by half. Gradually whisk in the butter until emulsified. Set aside and keep warm.
Cook the Red Snapper
Season the red snapper fillet with salt and pepper. In a separate skillet, heat a tablespoon of butter over medium-high heat. Cook the fish for 3-4 minutes on each side or until cooked through and flaky.
Prepare the Fennel Salad
Thinly slice the fennel bulb. Toss with olive oil, fresh dill, salt, and pepper to taste. Set aside.
Plate the Dish
On a serving plate, place a bed of sautéed leeks and onions. Top with the cooked red snapper and drizzle with orange beurre blanc. Serve alongside the fennel salad.
