Red Snapper And Clams With Chervil Sauce - cooking recipe

Ingredients

3 tbsp butter
1 None shallot, finely diced
3/4 cup dry white wine
30 small clams
1/2 cup fish stock
1 1/3 lbs baby spinach leaves
2 tsp olive oil
6 None skin-on red snapper fillets (4-5 oz each)
2 tbsp heavy cream
1 tbsp lemon juice
1/2 cup fresh chervil leaves

Preparation

Melt 1/2 the butter in a large saucepan on medium heat. Cook the shallot for 3 mins until soft but not browned. Increase the heat to high. Add the wine and cook until reduced by half.
Add the clams (discard any that remain open when tapped) and cover with a tight-fitting lid. Cook for 2 mins, or until the clams have just opened. Remove the clams with a slotted spoon (discard any that haven't opened). Add the stock to the pan and cook until reduced by half.
Meanwhile, melt the remaining butter in a large skillet on medium-high heat. Add the spinach and cook for 3 mins, or until just wilted. Remove from the pan and drain off any liquid. Season with salt and black pepper.
Heat the olive oil in the skillet on medium-high heat. Season the snapper with salt and black pepper. Cook, skin-side down, for 3 mins. Turn and cook for 1 min, or until just cooked through. Remove from the pan and let stand for 2 mins.
Add the cream, lemon juice and most of the chervil leaves to the sauce. Season to taste with salt and black pepper.
Divide the spinach among serving plates and place the snapper on top. Place 5 clams around each plate and drizzle with sauce. Garnish with remaining chervil leaves.