Beurre Blanc Sauce
Beurre Blanc Sauce
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This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Beurre Blanc Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Ingredients
Servings: cup of sauce
Instructions
  1. For the butter, this is 2 sticks for the US people following this. Cut the butter in 1 tablespoon pieces and return to the fridge to keep cold.
  2. In a heavy 2 quart sauce pan, and the wine, vinegar, and shallot and bring to a boil over medium heat and reduce to 2 to 3 tablespoons, about 5 minutes.
  3. Whisk in the cream, salt, and white pepper and bring to a boil and hold that for 1 minute.
  4. Reduce heat to low, and add 2-3 tablespoons of butter and whisk constantly, until the butter is almost melted, then add a few more pieces of butter.
  5. Repeat until all the butter is incorporated into the sauce. Remove the pot from the heat often to let the mixture cool a bit and prevent the cream from breaking.
  6. When all the butter is mixed in, remove from heat and taste, adjust salt and pepper to your liking.
  7. Now pour the sauce through strainer to remove the shallot.
  8. Serve over fish or chicken.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Whitefish Poached in Court Bouillon
Whitefish Poached in Court Bouillon
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Votes: 1
Rating: 5
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Whitefish Poached in Court Bouillon
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, and an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.