Silver Palate Red Snapper With Butter And Shallot Sauce

• 1/3 c raspberry vinegar
• 2 tbsp finely minced shallots
• 2 red snapper fillets, 3/4 pound each
• 1/3 c fish stock
• 1/3 cup dry white wine
• salt and freshly ground black pepper to taste
• 1/2 pound chilled sweet butter, cut into small pieces
• 1 tbsp creme fraiche
• 3 cups finely shredded raw spinach

1. Preheat oven to 400
2. Combine vinegar and shallots in a small heavy saucepan. Bring to a boil, lower heat slightly and simmer until vinegar is reduced to about 2 tbsp. Set aside
3. Arrange snapper filets in a shallow baking dish just large enough to hold them without overlapping. Pour the fish stock and wine over the fillets and season with salt and pepper. Set dish on middle rack of the oven. Bake for 8 to 10 minutes. Fish should be just slightly underdone as it will continue to cook due to residual heat. Cover with foil and keep warm.
4. Heat the vinegar and shallot mixture and over very low heat, whisk in the chilled butter bit by bit, always adding another piece before the preceding piece is completely absorbed. The sauce will mount and become creamy and glossy. Remove sauce from heat, whisk in the creme fraiche and set the sauce aside, covered.
5. Divide the spinach equally between 2 plates. Using a spatula, transfer a fillet to each plate, centering it on the spinach. Spoon the raspberry butter sauce (buerre blanc) over the fish and serve immediately

raspberry vinegar, shallots, red snapper, fish stock, white wine, salt, sweet butter, creme fraiche, spinach

Taken from www.epicurious.com/recipes/member/views/silver-palate-red-snapper-with-butter-and-shallot-sauce-1273059 (may not work)