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beurre shallot red wine vinegar plant wine butter salt pepper onion carrot bouquet of fresh parsley bay leaves spring of fresh thyme salt black pepper red wine vinegar
Viewed: 20 - Published at: 4 years agoIngredients
- Serve four.
- for the beurre blanc:
- 1-large shallot, finely chopped.
- 2 tbsp of red wine vinegar.
- 1/cup or muscadet or gros plant wine.
- 2 stick of butter.
- Salt&pepper to taste.
- 4 seabass steaks(8oz)
- For the court bouillon.
- 1/2 onion minced
- 1 small carrot sliced
- small bouquet of fresh parsley
- 4 Bay leaves
- 3 spring of fresh thyme
- 1 tbsp Salt
- 1tbsp whole black pepper
- 1/2 cup of red wine vinegar.
Method
- Prepare the court bouillon:
- 1/2 gallon of water
- add all ingredients for the court bouillon get to a boil and simmer for at least 5 minutes to get the flavor from all ingredients. lower the heat to simmering and
- add the fish and cook for about 8 minutes keeping it simmering. Check the temperature(145.F.)Then remove it to a serving platter.
- For the sauce:
- This is the delicate part:
- put the shallot in medium saucepan, add the vinegar and wine, get to a boil and let reduce until it is almost dried, but still just a little bit of the liquid.Take it off the fire wait 1 minute and add 2 egg yolks, wisking to avoid any cooking of the egg, put the saucepan back on the fire(low heat) and continuing wisking until it become like a honey consistancy, then add the butter in little cubes a few at the time, combine them until dissolved and add more the rest stirring constantly. Keep the sauce at a medium temperature:not too hot,not to cold(120.F.).Add salt&pepper to taste.Pour over the fish and serve with rice, steamed potatoes or vegetable blend with no broccoli.
