Bernie's Grill Snapper Pontchartrain

1 (6 to 8 ounce) snapper filet
1/2 cup cracker meal for breading
1/2 cup yellow meal for breading
1/2 cup flour
1/2 vegetable oil
Salt/Pepper to taste

Sauce
2 tablespoons blacking mix
5 button mushrooms, quartered
1/2 cup (1 stick) unsalted butter (cut in half)
1 lemon
1/4 cup white wine
1 cup heavy cream (40% fat)
1/2 cup (90/110 per pound) shrimp
1 tablespoon garlic
1 bunch parsley, chopped
1 bunch scallion, chopped

Put oil in pan and heat to 350 degrees F.

Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a wooden pick goes through it easily.

For Sauce: Heat pan to high heat. Add blacking mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick.

Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish.

Source: Benard Tamburello of Bernie's Grill in Chelsea.