Provided by Florence Fabricant
Categories dinner, sauces and gravies, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet. Add leeks, onion and fennel. Sauté until soft. Add 2 tablespoons fennel tops. Season with salt and pepper.
- Season inside of whole fish with salt and pepper. Spread leek mixture down center. Close up and tie fish with butcher's cord at 2-inch intervals. Pat skin of fish dry.
- Heat oven to 450 degrees. Lightly butter bottom of baking pan. Melt 1 tablespoon butter in a large nonstick skillet. Brown fish over high heat on one side, about 1 minute. Turn fish, then at once transfer to baking pan browned side up. Place on upper rack of oven for 25 minutes.
- Add shallots, vinegar and wine to skillet. Simmer until shallot is tender and wine and vinegar reduce to about 1/4 cup. Remove from heat.
- When fish is done, transfer to serving platter and remove cords. Return skillet to medium heat. Whisk in remaining butter a tablespoon at a time. Add salt and pepper to taste. Pour sauce over fish, scatter remaining fennel tops over and serve.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 40 grams, Carbohydrate 9 grams, Fat 75 grams, Fiber 2 grams, Protein 82 grams, SaturatedFat 22 grams, Sodium 1251 milligrams, Sugar 4 grams, TransFat 1 gram
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