Beurre blanc is a classic French sauce which means white butter. It’s made with a reduction of white wine vinegar and finely chopped shallots and optional herbs. It’s emulsified by adding soft butter, in this case I also added a little cream to avoid separation. Served with a fresh white fish that’s been pan fried in nut brown butter. So quick and easy and of restaurant quality.
For the sauce, peel and chop the shallots as fine as you can. Add the white wine vinegar to a small saucepan along with the chopped shallots and 2 pinches or cayenne pepper. Place on medium heat and simmer until the liquid has almost evaporated. Do not brown shallots.
For the fish, dry fish pieces with a paper towel to remove any moisture, and coat in flour, dusting off any excess. Use a non stick pan, add one tbsp of butter on low to medium heat. Add the fish and cook so it’s nutty brown on each side. Baste the fish using the butter from the pan a few times. Depending on the thickness of your fish, it shouldn’t take more than 3 minutes each side. Leave the fish in the hop pan and turn off the heat.
While the fish is gently cooking, let’s finish the sauce. Once the liquid has evaporated turn the heat down to very low. Add the cream. Cut the remaining butter in slices or cubes and add one piece at a time to the sauce as you mix using a whisk. Once all the butter has been incorporated, add the chives, mix well.
Plate your fish on a warm plate, add the sauce around it. Great with boiled potatoes and a green steamed vege.
By Joel Mielle
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