- Filet of snapper or any nice white thin fleshed fish, with the skin
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Wondra, for dusting
- Salt
- Freshly ground pepper
Score the skin of the fish.
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Dust the skin side of the fish lightly with Wondra. Season with salt and pepper. Heat the oil and butter in your saute pan over medium-high heat; when the butter foams, add the butter, allowing it to melt and foam. Add the fish, laying the filet into the oil away from you. Saute for a couple of minutes until it turns a nice golden brown. Flip the fish onto a baking pan and place in a 375˚F oven for about 4-5 minutes or until cooked through.
Buerre Blanc
- 1 cup white wine
- 1 shallots, minced
- 4 black peppercorns
- 6-8 tablespoons cold butter
- Kosher salt
Simmer the wine, shallot and peppercorn in a small sauce pot until liquid has reduced ¾ of the way down, about 5 minutes. Remove from the heat, whisk in the butter slowly until fully incorporated and thick. Season with salt, strain through a fine mesh sieve.