Snapper with Prawns and Sauce Jacqueline
This recipe is really all about the sauce. I mean anyone can pan fry snapper and prawns, but the addition of this amazing sauce is what makes it so elegant, and very more-ish. I looked for the origins of this sauce everywhere and couldn't find anything definitive. Needless to say it is an emulsion, French and of course has butter in it. Often served with seafood, I think if you make this once, you will be making it again and again. It works well with all green veggies, certainly would be fantastic with chicken, or rabbit and I think it would be amazing with eggs or pasta.
SO...not your basic hollandaise, but your newest sauce on the Frenchy hit list!
'Sauce Jacqueline', who ever she was, this is a genius recipe!
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- 1 brown onion halved
- 1 carrot
- 2 cloves garlic
- 10 Grams fresh ginger
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 star anise
- 1/2 Teaspoon Coriander Seeds
- 1 Pinch saffron (optional)
- 250 Grams white wine
- 300 Grams liquid stock (fish or vegetable)
- 30 Grams butter BUY
- 30 Grams creme fraiche
- 500 Grams snapper
- 300 Grams raw prawns
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 200 Grams sugar snap peas
- 200 Grams stringless green beans
- fresh parsley leaves, for garnish
To make the Sauce Jacqueline, place onion, carrot, garlic, ginger and EVOO into the Thermomix bowl. Chop 4 sec/speed 6.
Add star anise, coriander seeds and saffron. Cook 15 min/100°C/Reverse/speed soft/MC off.
Add wine and stock. Cook 40 min/100°C/Reverse/speed soft/MC off.
Strain sauce, reserving the liquid. Discard the solids.
Place sauce back into cleaned Thermomix bowl. Cook 20 min/100°C/speed soft.
Add creme fraiche and butter and combine 10 sec/speed 6.
Pan fry the snapper and prawns.
Steam or boil the beans and snap peas until just tender. Then place in an ice bath to retain the colour.
Serve prawns and snapper on a bed of beans and peas, drizzled with Sauce Jacqueline. Garnish with chopped parsley.
Asparagus and broccolini would also go well with this dish.
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