Red Snapper with Almond and Walnut Sauce

A delicately flavoured dish to tempt everyone, Red S?iapper with Almond and Walnut Sauce is amazingly easy to make. Serve with Parsley Potatoes and Broccoli .with Almonds.

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt and

½ teaspoon white pepper

3 lb. red snapper fillets

2 oz. butter

1 ½ oz. butter H oz. flour

8 fl. oz. single cream

10 fl. oz. – cups dry white wine

1 teaspoon dried marjoram

2 teaspoon salt

2 teaspoon black pepper

2 oz. slivered almonds, toasted

2 oz. walnuts, chopped

4 oz. Gruyere cheese, grated

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

Place the seasoned flour on a plate. Dip the fish fillets into the seasoned flour to coat them thoroughly, shaking off any excess. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, fry the fillets, a few at a time, for 5 minutes on each side or until they are golden brown all over, adding more butter if necessary. Remove the pan from the heat. With a slotted spoon, remove the fillets from the pan and transfer them to a large, shallow ovenproof dish. Set aside while you prepare the sauce.

In a medium-sized saucepan, melt the butter over moderate heat. With a wooden spoon, stir in the flour. Remove the pan from the heat and gradually add the cream, stirring constantly and being different – and tasty – supper dish. careful to avoid lumps.

Stir in the wine, marjoram, salt, pepper, almonds and walnuts. Return the pan to the heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low and simmer the sauce for 5 minutes, stirring frequently.

Remove the pan from the heat and pour the sauce over the fish.

Sprinkle the cheese over the sauce and place the dish in the centre of the oven. Bake the fish for 15 to 20 minutes or until the cheese has melted and is golden brown. Remove the dish from the oven. Serve immediately.

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