Beurre blanc Fish code 108100
Serves 2
This is an “easy” alternative to Hollandaise sauce. You can use it on any white fish.
1oz/30g finely chopped onion
1 tbsp /15ml white wine vinegar
2 tbsps / 30ml white wine
4 tbsps / 60ml water
1 tbsp / 15ml cream
3oz / 90g / butter, softened
optional : 1 tbsp / 30 ml French mustard
1 Boil the onion slowly in the vinegar, wine and water until about two thirds of the liquid has evaporated.
2 Add the cream and blend in.
3 Remove pan from heat and use a whisk to blend in the butter, adding a little at a time (in about four separate chunks).
4 If using the mustard, whisk in after the butter.
5 Serve over the pan-fried or grilled Megrim |
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