Beurre Blanc Recipe

4 pieces of 8 oz fresh Haddock 2 cooked small lobsters, remove the meat 2 fresh ears of corn, corn removed from cob 1/2 cup of English peas or fresh spinach or French green beans 1 tablespoon of chopped chives 1 cup of Champagne beurre blanc; make the beurre blanc first and keep it on the side of the stove ( see recipe attached)

Beurre blanc recipe:

2 tablespoons of vegetable oil

2 shallots thinly sliced

1/2 cup of champagne

2 tablespoon of champagne vinegar

2 tablespoon of heavy cream

1 1/2 sticks of unsalted butter chilled, cut in small pieces

1) in a 400. degree oven bake the haddock on a sheet pan with a little water on the pan to keep the fish from getting dry and cook for about 12min until the fish starts to flake.
2) in a small sauce pan heat lobster meat , corn, peas over medium heat until warm
3) add the beurre blanc to the sauce pan , keep the heat medium do not let it boil.

4) Dress your haddock on a plate, pour the beurre blanc and vegetables over the haddock

You can serve this dish over rice, mashed potatoes, or over steamed fingerling potatoes

Beurre blanc directions:

1) in a small sauce pan heat the oil add the shallots, cook over low heat for 3 min.

2) add the champagne & vinegar, cook at medium heat until it reduces to 1 1/2 tablespoon.

3) add the heavy cream reduce until it takes the appearance of a sauce

4) remove from heat add the butter few pieces at the time until all the butter is incorporated.

5) strain the sauce through a chinois or a small mesh strainer,

6) keep the sauce warm in a bain Marie or by the side of your stove.
 Recipe Submitted by
Chef Lowell 
The Naked Oyster

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