Red Snapper With Leeks And Chives - cooking recipe

Ingredients

1 qt. Burgundy wine
1 Tbsp. red wine vinegar
salt and pepper to taste
3 leeks
2 chive blossom for garnish
6 shallots, finely chopped
6 Tbsp. unsalted butter
2 red snapper fillets (8 oz. each)
2 Tbsp. chopped fresh chives

Preparation

In saucepan combine wine, shallots and vinegar.
Reduce over high heat until 1/4 cup remains.
Remove and add butter, small piece at a time, swirling the pan to combine.
Do not stir.
Season to taste.
Keep warm while fish cooks.
Season the fish and place in steamer with leeks; cook just until fish turns opaque, 8 to 10 minutes.
Place a cooked fillet on each plate; arrange the leeks on top, mounding them into a nice pile.
Spoon half the Burgundy butter around each fillet and sprinkle generously with chives. Garnish.