Baked Red Snapper with Avgolemono
- 2 large bunches fresh dill (1/2 pound)
- 2 cups water
- 1 cup bottled clam juice
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon whole black peppercorns
- 1 Turkish bay leaf or 1/2 California bay leaf
- 6 (5-ounce) pieces red snapper fillets with skin
- 1 large egg, separated
- 1/4 cup fresh lemon juice
- Special equipment: a 17- by 12- by 1-inch baking pan
- Preheat oven to 375F.
- Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish.
- Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan.
- Arrange fish, skin sides up, in 1 layer on dill in pan and season with salt and pepper.
- Bake, uncovered, in middle of oven until fish is just cooked through, 10 to 20 minutes, depending on thickness of fillets.
- Transfer fish, skin sides up, to a platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, pressing hard on solids.
- Discard solids and reserve 2/3 cup cooking liquid.
- Whisk together egg yolk and lemon juice in a small bowl.
- Beat egg white with a clean whisk in a medium bowl until it just holds stiff peaks, then whisk in yolk mixture.
- Pour egg mixture into a 2-quart heavy saucepan, then whisk in reserved cooking liquid.
- Cook sauce over moderately low heat, stirring constantly with a wooden spoon (it will be foamy), until it is thick enough to coat back of spoon and registers 170 to 175F on an instant-read thermometer, 2 to 3 minutes.
- (Do not let boil.)
- Immediately pour sauce through a fine sieve into a bowl, then serve over fish.
dill, water, clam juice, onion, salt, whole black peppercorns, turkish, red snapper, egg, lemon juice, baking pan
Taken from www.epicurious.com/recipes/food/views/baked-red-snapper-with-avgolemono-106367 (may not work)