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New York City Chefs Daily Recipe for 06/03/2002 : Red Snapper with Hollandaise Sauce
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Red Snapper with Hollandaise Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 06/03/2002 : Red Snapper with Hollandaise Sauce
"Red Snapper with Hollandaise Sauce"
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  Arqua Restaurant
New York City Restaurants
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4 teaspoons salt
2 bay leaves
1 lemon, sliced
1 onion, sliced
Dash cayenne
2 quarts water
4 pounds Red Snapper, cleaned and filleted
2 cups Hollandaise Sauce (see below)
2 tablespoons chopped parsley

Combine first six ingredients and poach Red Snapper, about 15 minutes. Remove from water, drain well, place on serving platter. Cover with Hollandaise Sauce and chopped parsley. Garnish with lemon slices. Serves 2 to 3.

Hollandaise Sauce
8 egg yolks
4 tablespoons lemon juice
1 pound butter, melted
1/2 teaspoon salt

In top half of double boiler, beat egg yolks and stir in lemon juice.  Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil.  Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking until thickened. Makes 2 cups.
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