Yummie factor: 8
Steps:
1. Cover fish fillet (e.g. pangasius) with flour, salt, pepper. Shalow fry the fish with 60g butter 1min. then remove the fish.
2. The sauce: add shallots/garlic & flour to the remaining butter in the pan, whisk. Add white wine, fish stock, bay leaf, citroen (juice/zest), wine vinegar(optional), saffron (optional). Add a mix of cream/room and beaten egg yolk, whisk.
3. Simmer (sudderen) the fish in this sauce 5-10min.
Presentation: serve with rice/risotto/potatoes, lemon, vegetables (e.g. beans/asparagus). Garnish with parsley / chives.
Notes:
Steps:
1. Cover fish fillet (e.g. pangasius) with flour, salt, pepper. Shalow fry the fish with 60g butter 1min. then remove the fish.
2. The sauce: add shallots/garlic & flour to the remaining butter in the pan, whisk. Add white wine, fish stock, bay leaf, citroen (juice/zest), wine vinegar(optional), saffron (optional). Add a mix of cream/room and beaten egg yolk, whisk.
3. Simmer (sudderen) the fish in this sauce 5-10min.
Presentation: serve with rice/risotto/potatoes, lemon, vegetables (e.g. beans/asparagus). Garnish with parsley / chives.
Notes:
- Beurre blanc is a classic French sauce, you can apply this sauce also with other meat (e.g. chicken)/seafood (e.g. shrimps). Basically this sauce is a mix of whitewine, lemon-juice/winevinegar, shallots, creme fraiche, and then add the butter little by little under low heat. You can also add saffron / madras-curry / mustard to this sauce, yummie with seafood!
- Caveat: use poisson, not poison. Beware that too much butter-cholesterol can be poisonous for your blood arteries.
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