Beurre blanc, or white butter, is a classic French sauce made by gradually whisking cold butter into a wine reduction.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2007
Champagne beurre blanc:
MethodChampagne Beurre Blanc: In small saucepan, boil shallot, wine, vinegar and pepper until reduced to 2 tbsp (25 mL), about 10 minutes.
Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until each is melted. Cover and set aside. (Make-ahead: Set aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often.)
Sprinkle fish and shrimp with salt and pepper. In large nonstick skillet, heat one-third of the oil over medium-high heat; fry fish, in 2 batches, turning once and adding one-third more oil as necessary, until golden and fish flakes easily when tested, 6 to 8 minutes. Transfer to rimmed baking sheet; keep warm in 250°F (120°C) oven.
In same skillet, heat remaining oil over medium-high heat; saute shrimp until pink, about 3 minutes.
Place fish on plates; top with shrimp. Stir tarragon into beurre blanc; spoon over shrimp and fish.
Nutritional facts Per serving: about
- Sodium 459 mg
- Protein 33 g
- Calories 430.0
- Total fat 31 g
- Cholesterol 175 mg
- Saturated fat 15 g
- Total carbohydrate 2 g
- Iron 16.0
- Folate 7.0
- Calcium 8.0
- Vitamin A 28.0
- Vitamin C 2.0