Bernie's Grill's Snapper Pontchartrain

Recipe Ingredients

1		Snapper filet - (6 to 8 oz)
1/2 cup	118ml	Cracker meal - for breading
1/2 cup	118ml	Yellow meal - for breading
1/2 cup	31g / 1.1oz	Flour
1/2		Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
2 tablespoons	30ml	Blacking mix
5		Button mushrooms - quartered
1		Unsalted butter - cut in half
1		Lemon
1/4 cup	59ml	White wine
1 cup	237ml	Heavy cream (40% fat)
1/2 cup	118ml	Shrimp - (90/110 per lb)
1 tablespoon	15ml	Minced garlic
1		Parsley - chopped
1		Scallions - chopped

Recipe Instructions

Put oil in pan and heat to 350 degrees. Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven on to 350 degrees and finish cooking in oven. Fish is done if a toothpick goes through it easily.

For Sauce: Heat pan to high heat. Add blacking mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick.

Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

This recipe yields 1 serving.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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