Here is the recipe for the snapper.
2 tablespoons butter
2 pounds red snapper fillets
salt and white pepper to taste
2 egg whites
2 tablespoons chopped fresh parsley
Dijon mustard
1 teaspoon dried tarragon
3 tablespoons fresh bread crumbs
Preheat the oven to 375 degrees F (190 degrees C). Spread butter into the bottom of a 9x13 inch baking dish. Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
Bake for about 12 minutes in the preheated oven. Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form. Fold in the parsley, mustard and tarragon. Spread the egg white mixture over the fish in a layer about 1 inch thick. Sprinkle bread crumbs over the top.
Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.
Here is the recipe for the carrots.
2 pounds carrots
4 tablespoons butter
Kosher salt
1 to 2 teaspoons sugar
Handful chopped fresh parsley sprigs
Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.
Ok, where do I begin in this review? Well, the carrots, basically, waste of butter. Seriously. The recipe just wasn't good and it left a residue on my plate that was unappealing. The fish was interesting, but Kevin hated the meringue on top. The girls were stealing it, so it might be a fun way to make eggs for the girls in the future, but I won't be trotting out this dish again.
