Hi all, hope your doing well. I'm doing okay, still not in a restaurant, but haven't really been trying to be either. For a while now, I've been craving fish and have been having something of a difficult time finding a market that sells only seafood here in West Palm Beach. My choices are limited at Publix but I will deal with it for now. If anyone knows of a seafood market, I would deeply appreciate if you could contact me with the information. Back to the fish craving, I managed to find two lovely whole yellow tail snapper at a great price in Publix, so I snatched them right up. In my mind these beautiful fish deserved to be eaten with a sauce of some kind, something that would elevate the flavor of the fish and quell my cravings. I remember one of the chefs at culinary school mentioning how beurre blanc is great with fish and I instantly knew I had to have it.
Once my fish was prepared and the beurre blanc poured over it, I couldn't wait to have a bite, when I put the chunk of fish covered with sauce into my mouth, to say that it was "mind blowing" would be an understatement. My taste buds screamed for mercy, my arms went up in unison, my head fell back, my eyes shut and brief thoughts of beautiful things fluttered my mind...
Now beurre blanc is not a classic sauce, it's not one of the "mother suaces", but in my eyes it should be. It is very simple to prepare and can only bring happiness to those who choose to eat it, below find the recipe for beurre blanc and some photos. Thank you for reading, feel free to leave comments, take care and enjoy!
Beurre Blanc
1 cup white wine vinegar
1 cup dry white wine
salt to taste
white pepper to taste
1 shallot minced
2 sticks of butter (cold)
Before I begin the method, I want to warn you that beurre blanc does not hold for long, you should use it immediately. If you need to reheat it do so on low fire stirring rapidly. Dice the shallot, put it aside, cut chilled butter into medium chunks, heat up a pan. Add white wine vinegar then add white wine, let them reduce two or three minutes. Add two tablespoons of butter and stir in rapidly. Add shallots and stir. Add in two more tablespoons of butter stir rapidly, take the pan off the fire, here you can add the white pepper and some salt. Return the pan to the fire and keep adding the butter and stirring until it's all in the pan. Once you have it seasoned the way you want, take it off the fire. It's ready, serve as desired. Sauce should be creamy, smooth, shiny in appearance and sinful.
2 comments:
Saying that a Chef cannot find fish in Florida seems a little strange. Here a are a couple of hot spots for ya. Right down the street from Lincoln Culinary on 45th and Military is a Spanish Market that has an off the chain fish connection along with many tropical fruit, veggies and spices. If you don't find it there move on up on Military to 'OxTails'. It's right beside Popeyes Chicken (i think) I know it's beside a chicken or burger joint. They also have an array of fish choices. Cook it good Les.
Jermaine, I should have known you'd have some info for me. Thanks so much I will try them. I inquired about seafood markets around here and no one seems to know, I knew there had to be some, especially when there's water all around us. Hope your doing well, keep in touch and thanks for your support. Leslie
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