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Redfish Beurre Rouge
4 Redfish fillets, 6 oz each
1/4 c Wine, red
1/2 c Fish stock
4 tb Shallots, minced
1 Bay leaf
1 tb Tomato sauce
1 ts Basil
1/4 c Heavy cream
4 oz Butter, room temp
Salt & pepper to taste
Bring fillets to room temp. Combine wine, stock, shallots, bay leaf,
tomato sauce and basil in a large pan. Bring to boil then simmer for
10 minutes. Add fish and cover closely. Simmer for 5 minutes or until
fish flakes. Remove fish and keep warm. Add cream to remaining liquid
and reduce vigorously to 1/4 C. Remove from heat and swirl in butter
bit by bit until emulsified into sauce. Correct seasonings and serve
fish with sauce poured over.
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