BLANCH FISH RECIPES

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BEURRE BLANC RECIPE | MARTHA STEWART



Beurre Blanc Recipe | Martha Stewart image

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Provided by Martha Stewart

Categories     French Recipes

Number Of Ingredients 6

2 medium shallots, finely minced
1 1/2 cups dry white wine
1/2 cup white-wine or Champagne vinegar
1 cup (2 sticks) cold unsalted butter, cut into tablespoons
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives

Steps:

  • In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
  • Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
  • Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

POACHED FISH RECIPE - FOOD.COM



Poached Fish Recipe - Food.com image

This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs fish fillets
1 tablespoon fresh parsley, chopped
salt and pepper
1/2 teaspoon dried dill weed (or 1 tsp fresh)
1 onion, chopped
4 lemon slices
2 tablespoons vermouth (optional)

Steps:

  • In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
  • Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
  • Serve.

Nutrition Facts : Calories 192.2, FatContent 1.5, SaturatedFatContent 0.3, CholesterolContent 93.5, SodiumContent 134.6, CarbohydrateContent 3.4, FiberContent 0.7, SugarContent 1.4, ProteinContent 39.2

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POACHED FISH RECIPE - FOOD.COM
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
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