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RECIPES
108
Pine Nut-Encrusted Red Snapper
4 (8-10 ounce) red snapper fillets
Juice of 2 lemons
1
⁄
2
cup dry cooking sherry
1 onion, finely chopped
2 Tablespoons cilantro, chopped
Salt and pepper, to taste
2 Tablespoons flour
1 cup pine nuts, finely ground into a meal*
1
⁄
2
cup breadcrumbs
1
⁄
2
cup (1 stick) unsalted butter, melted
In a large casserole dish, combine lemon juice, sherry, onion and cilantro. Marinate snapper for about 30 minutes to 1 hour. Remove
from marinade and season with salt and pepper. Dust in flour. On a large plate, combine pine nut meal and breadcrumbs. Dredge
snapper fillets thorough the breadcrumb mixture. Place on rimmed cookie sheet. Drizzle with melted butter. Place in the oven and
set timer for 15 minutes. Bake until fish is golden brown and cooked through in the center.
Serves 4.
*To finely grind pine nuts, place in a food processor and pulse to chop, about 5 to 6 times. Do not overprocess.
Red Snapper
Default Mode and Temperature: Surround Convection Roast/400˚
Suggested Time: 15 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE-FISH-#3 Red Snapper Fillet
RECIPES
109
Salmon Fillets with Lemon Dill Beurre Blanc
SALMON
4 Salmon fillets, about 1" thick, cut on the bias or
“tranche” cut, about 5-6 ounces each
1
⁄
3
cup mayonnaise
Salt and white pepper, to taste
LEMON DILL BEURRE BLANC
1 teaspoon lemon juice
1
⁄
2
cup dry white wine
1 teaspoon white wine vinegar
1
⁄
2
cup (1 stick) unsalted butter, cut into chunks
1 Tablespoon chopped fresh dill
1 teaspoon salt
SALMON
Adjust oven rack to position 2. In Dacor Guide, select Salmon Fillets or Steaks. Allow oven to preheat. Lightly brush each portion of
salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place in preheated
oven and bake until lightly seared and opaque.
LEMON DILL BEURRE BLANC
Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 Tablespoons. Over low heat, drop chunks of
butter in, one by one and “swirl” to incorporate. Drop the next piece in only as the other has fully melted. Once all the butter is
incorporated, add lemon juice and salt. Place the saucepan on a simmer plate on low. Stir in dill just before service.
After Roasting: Pour lemon dill buerre blanc over salmon and serve immediately.
Serves 4.
Salmon Fillets with Lemon Dill Beurre Blanc
Default Mode and Temperatures: Surround Convection Roast/375˚
Suggested Time: 15-20 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE- FISH-#4 Salmon Fillet or Steak