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Gold Medal Wine Club
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Potato Crusted Snapper with Beurre Blanc Sauce

Midnight Cellars


Ingredients

Serves four

Potato Crusted Snapper ingredients:
2 Idaho Potatoes, peeled
4 (5-once) Snapper filets
1 Cup Butter, warmed, clarified
Sea Salt
Fresh ground black pepper
Lemon herb seasoning.

Beurre Blanc Sauce ingredients:
2 Cups of heavy cream
1 Cup Chardonnay
12 Whole Black peppercorns
1/4 Cup Lemon juice, freshly squeezed
2 Shallots, diced
1 Pound Butter, cut into pieces, softened


Instructions

For the Potato Crusted Snapper - Finely julienne the potatoes and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 times, or until water is clear. The purpose of this is to rinse off all of the starches and sugars so the potatoes do not burn while cooking. Drain the water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper to taste. Add about 1/2 cup of the warm clarified butter, or enough to coat. Preheat oven to 375 degrees F. Season snapper fillets well with salt and pepper. Take the julienne potatoes and put thin layer on the top-side of the fish only. In a large saute pan, heat about 1/4 inch of clarified butter over medium heat. Carefully lay fillets in the hot butter, potato side down, and pan-fry until the potato crust turns golden brown. Remove from heat, turn the fish over, and finish cooking in the pan in the oven. Place one Snapper fillet on each of the 4 dinner plates and top with Buerre Blanc Sauce. Garnish with lemon herb seasoning.

For Beurre Blanc Sauce: Heat cream in a heavy saucepan over medium-high heat until reduced to 1/2 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over a high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over Snapper



    Suggested Pairings

  1. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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