So with my new job teaching landscape design and maintenance, I haven’t had the time (or energy) to do much cooking. But on my way home after work, i walked by a local fish place. It’s a place not known for its quality, and as many of us know, It is easy to mess up fish. So I walked into the seedy establishment, politely declined and walked out – nearly tripping over the welcome mat in the process. But I couldn’t get that smell of fish and shrimp out of my nose.
I came home and immediately took two pieces of flounder out of the Freezer. Soon after, the phrase Beurre Blanc came to the front of my mind. I had recalled seeing a recipe for a piece of cod in a Beurre Blanc and thought to myself, I have to try that sauce. However, I’m not a huge fan of whole cod. Thus began my frantic search for the perfect Beurre Blanc.
Needless to say, the sauce is French. But rumor has it that the origins are a bit of a mistake. A failed attempt at making a Béarnaise sauce resulted in the blessing that loosely translates into “White Butter”. With a name like that, how can you resist? I still don’t understand why the French don’t succumb to heart attacks more often after eating so much butter!
Knowing that I was making fish, i wanted to add a level of citrus but all I had was oranges. So it was decided – an orange-infused Buerre Blanc (with shallots of course), over flounder. Sounds good to me!
I reduced a Moscato white wine with shallots to the point where their was very little liquid left. Moscato was all I had on hand, but it ended up providing a very pleasing sweet quality that complimented the citrus nicely.
After the reduction occurred, I lowered the flame and squeezed a quarter of a medium orange onto the shallots.
I then added my first of 5 chunks of butter (about 1 1/2 tbsp each). Make sure to slowly melt each chunk before added the next as adding to many chunks of butter can cool the pan to quickly and the emulsion will not occur.
To finish off the sauce I added a the flounder and a little salt. I let the flounder cook and the sauce simmer for a minute or two until the fish turns white. Then I proceeded to dip as many vegetables as I could because i was so rapturously in love with this sauce I almost smeared it all over my face!
Laying the fish over a bed of spinach, orzo or linguini would be a great way to serve this dish. If you plated this over a pasta, I would suggest adding a little Parmesan cheese and a touch of high-quality Olive Oil.
YOUTUBE UNIVERSITY –
Youtube videos that might help explain the process of making Beurre Blanc
Beurre Blanc for Beginners
Advanced Beurre Blanc