Swordfish with Beurre Blanc Sauce
So I had a hankering for swordfish and wanted it with a beurre blanc sauce- which is simply a lemon white wine sauce- like they serve at Passion Fish. I came out great maybe a smidge too thin next time will use real heavy cream and not fat free half and half ! It would be great served on many types of fish or even scallops. The recipe is from Alton Brown.
SWORDFISH -- prepped with a skim coat of mayonnaise and s/p --grilled 3 minutes per side.
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
SWORDFISH -- prepped with a skim coat of mayonnaise and s/p --grilled 3 minutes per side.
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
Comments
Post a Comment