Roast snapper with Montpellier butter

Roast snapper with Montpellier butter

Daurade rôtie au beurre de Montpellier

By
From
Taste le Tour
Serves
2

From the Languedoc region

The sunny city of Montpellier in southern France is a lovely place to visit. There’s a great tradition in the region of blending the seafood with the produce of the land. Montpellier butter is a very tasty accompaniment and goes well with fish.

Ingredients

Quantity Ingredient
1 1 kg snapper, scaled and cleaned
sea salt
freshly ground black pepper
3 tablespoons olive oil
2 shallots, finely sliced
2 teaspoons fennel seeds
4 sprigs parsley
80ml dry white wine

Montpellier butter

Quantity Ingredient
50g butter, softened
1 tablespoon chopped parsley
1 tablespoon chopped chervil
6 tarragon leaves, finely sliced
1 small gherkin, finely chopped
6 capers, finely chopped
1 anchovy fillet, finely chopped
1/4 lemon, juiced
freshly ground black pepper

Method

  1. To make the Montpellier butter, place the softened butter in a bowl and add the chopped parsley, chervil, tarragon, gherkin, capers, anchovy, lemon juice and a little freshly ground black pepper. Mix with a fork until just combined. Scrape this herb butter onto a piece of foil, roll up into a neat log and refrigerate until firm.
  2. Preheat the oven to 200°C.
  3. Make several 1 cm deep cuts in the thickest part of both sides of the fish and season with sea salt and pepper.
  4. Pour half the oil in a baking dish large enough to hold the snapper. Scatter half the shallots, half the fennel seeds and the 4 parsley sprigs on the base of the dish. Place the snapper on top and scatter on the remaining shallots and fennel seeds. Drizzle the wine and remaining oil over the fish, cover with foil and bake for 25 minutes.
  5. To serve, discard the parsley stalks and carefully lift the snapper flesh away from the bones. Serve with a slice of Montpellier butter. It’s lovely with a tomato salad.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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