Red Snapper With Leeks And Chives

• 1 qt. Burgundy wine
• 1 Tbsp. red wine vinegar
• salt and pepper to taste
• 3 leeks
• 2 chive blossom for garnish
• 6 shallots, finely chopped
• 6 Tbsp. unsalted butter
• 2 red snapper fillets (8 oz. each)
• 2 Tbsp. chopped fresh chives

1. In saucepan combine wine, shallots and vinegar.
2. Reduce over high heat until 1/4 cup remains.
3. Remove and add butter, small piece at a time, swirling the pan to combine.
4. Do not stir.
5. Season to taste.
6. Keep warm while fish cooks.
7. Season the fish and place in steamer with leeks; cook just until fish turns opaque, 8 to 10 minutes.
8. Place a cooked fillet on each plate; arrange the leeks on top, mounding them into a nice pile.
9. Spoon half the Burgundy butter around each fillet and sprinkle generously with chives. Garnish.

burgundy wine, red wine vinegar, salt, leeks, chive, shallots, unsalted butter, red snapper, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232691 (may not work)