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Marg, I was giving thought to two different recipes; rec: Red Snapper with Lobster Crepes from
Joined: Dec 10, 2005
Posted to Thread #14357 at 12:40 pm on Apr 6, 2009
12 grapes. Link is the segment I saw on TV on Sunday...Looked really good! (There is a video clip, which I hope shows the end result)
(Want to use up all of FILs palicsinta!)
Red Snapper with Lobster Crepes
1 Fresh Red Snapper Filet (8-oz.)
Lobster Crepes (2)
Lobster Sauce (4-oz.)
Fried Leeks (4-oz)
1. Skin Red Snapper filet
2. Dredge in flour, enough to coat both sides
3. Heat oil in saute pan; add Red Snapper; saute on high heat 30 seconds per side; set aside 4. Place Red Snapper on over-proof tray; season with salt and pepper
5. Place crepes on same tray.
6. Place in preheated 400 degree oven for 12 minutes
7. Bring lobster sauce to a gentle boil, then turn off; keep warm
8. Ladle lobster sauce onto center of plate
9. Place both crepes in center of sauce.
10. Cut Red Snapper Filet in half and top the crepes.
11. Top snapper with handful of fried leeks.
Lobster Crepes (Yield 2 Crepes)
Mascarpone Cheese 2 tbs.
Lobster meat, chopped 4 oz.
Corn kernals, fresh 2 oz.
Blanches fresh spinach 4 oz.
Chervil, chopped pinch
1. Blanch spinach and cool
2. Place 2 crepes flat onto cutting board
3. Layer remaining ingredients, one at a time, onto crepes; mascarpone cheese, lobster, corn, spinach, pinch of chopped chervil
4. Fold each side of crepe into the middle and roll
Heavy cream 2 cups
Lobster stock 2 cups
Butter 2 oz.
1. Reduce heavy cream by half
2. Add lobster stock, then reduce by half again
3. Add butter and stir gently
1 Fresh Leek
Salt and pepper
1. Use only the white part of the leeks.
2. Cut in half and Julienne
3. Toss sliced leeks in cornstarch, enough to coat
4. Deep fry to a golden brown, about 1 minute
Note: 12 Grapes chef makes his own lobster stock; as a shortcut, you can buy lobster broth or lobster base
Link: Red Snapper with Lobster Crepes
Other messages in this thread:
- 14357. Is Talapia a good alternative to Red Snapper? If not, any recomendations? TIA [NT] - barb_b - 5:02pm on 04/05/09 (8)
- Texture and taste-wise, Tilapia is an excellent choice. However, here's a link to an article that [LINK] - Marianne - 5:47pm on 04/05/09
- Barb, what about cod-it is very mild, flakey and reasonably priced, we love it. [NT] - Barbara in VA - 10:35pm on 04/05/09
- Do you have a specific recipe? I'm not crazy about the flavour of tilapia. There are some Caribbean - Marg CDN - 4:04am on 04/06/09
- Marg, I was giving thought to two different recipes; rec: Red Snapper with Lobster Crepes from [LINK] - barb_b - 12:40pm on 04/06/09
- The other recipe I am considering is a red snapper creole (from St. Martin) [NT] - barb_b - 1:21pm on 04/06/09
- Grouper would proably be fine in this. [NT] - Marg CDN - 3:03pm on 04/06/09
- Wow...sounds and looks like it's worth a trip. I saw grouper in my supermarket last - Marg CDN - 3:02pm on 04/06/09
- Tom Fitzmorris's "New Orleans Food" recommends redfish, speckled trout (drum), or striped bass as - Marianne - 3:09pm on 04/06/09