Rouget and Shrimp with Lemon Sauce

Preparation Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets. Preheat oven to 300°F. Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.) Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered. Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven. Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes. Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.

Preparation Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets. Preheat oven to 300°F. Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.) Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered. Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven. Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes. Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.