What is a key ingredient in the sauce for the Snapper amandine?

In Snapper amandine, the sauce is characterized primarily by the use of brown butter. Brown butter, or beurre noisette, adds a rich, nutty flavor that enhances the dish. The technique involves cooking butter until the milk solids turn golden brown, which creates a deep, complex flavor profile that pairs wonderfully with the delicate taste of the snapper. This method not only adds depth but also complements the other components of the dish, often including almonds, which are traditionally associated with amandine preparations.

While the other ingredients listed can be integral to various sauces or dishes, they do not define the traditional sauce of Snapper amandine. Hazelnuts, for example, may contribute a nutty flavor, but they are not the primary ingredient in the sauce. Garlic butter can also provide richness but is not typical for the amandine style. Cream is often used in many sauces but is not part of the classic preparation for this dish. Therefore, the importance of brown butter lies in its distinctive flavor and traditional role in defining the sauce for Snapper amandine.