Petrale Sole With Meyer Lemon Beurre Blan Food

PETRALE SOLE WITH MEYER LEMON BEURRE BLAN

Steps:

• With damp hands, run your fingers over all the surfaces of the filets, looking for any bones that are protruding. Pull out anything you find. On a work surface spread with plastic wrap, scatter about 1/2 cup of flour. Dip the fillet pieces lightly in the flour, sprinkle with a little salt and pepper and set aside. In a frying pan, heat 2 tbsp of the butter over medium-high heat. When foaming, add the fish fillets, a few at a time, not crowding the pan. Sauté until golden, about 1 minute, turn and fry the other side, another minute. Remove to a plate and keep warm until all are completed. In a saucepan over medium-high heat, combine the Meyer lemon juice and zest. Add the cream and bring to a boil. Remove from the heat and add the remaining 6 tbsp of butter, one at a time, whisking to melt. Arrange the fish on a platter, or 4 individual plates, and drizzle with sauce. Serve immediately. Wine pairing: Butter sauce with the lower acid Meyer lemon will be fine with a moderately tart wine, which does not need excessive "buttery-ness" to match. Try an Italian Chardonnay or Oregon Pinot Gris.

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

Steps:

• On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
• In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
• In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
• Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.

WHITE SNAPPER TERRINE WITH BEURRE BLANC

Steps:

• Preheat oven to 350°F.
• Butter 9x5 inch loaf pan and line with parchment paper and butter the paper.
• Chop pistachio nuts and reserve.
• Cut fish into 1 inch cubes. Pat dry if needed. Add to food processor and process with 8 to 12 pulses until the fish is finely chopped. Add Cognac and egg whites and puree it all.
• With machine running, add cream slowly through feed tube. Scrape down sides once or twice. Do not overprocess. Add salt, pepper, ginger and nutmeg. Process until blended.
• Add nuts and truffles with spatula, gently.
• Transfer mix to prepared pan and cover with a piece of buttered parchment.
• Place in a larger pan filled with boiling water that comes halfway up the sides of the pan.
• Bake 30-40 minutes or until mousse mix fells firm to the touch.
• Rest 5 minutes.
• Prepare Beurre Blanc by placing stock and tarragon in a small saucepan and cook on high until reduced to about 2 tablespoons.
• Add whipping cream and reduce again to about 1/2 cup. Add butter and cook until melted.
• Keep warm until ready to serve.
• Add any liquid on top of terrine to the Beurre Blanc.
• Before inverting onto a serving platter.
• To serve, place a circle of the sauce on each plate. Cut a slice of terrine and place in the center of the plate.
• Place a dab of caviar on each slice and garnish with parley and tomato rose.
• If serving cold, refrigerate before turning out of pan.

BAKED TROUT WITH PETER BRAVE'S BEURRE BLANC SAUCE

Steps:

• For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
• Remove from heat and quickly whisk in butter.
• Return to very low heat to warm; do not allow to boil.
• For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
• Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
• Place the trout over the rice and pour over sauce.

LOBSTER WITH BEURRE BLANC

Steps:

• Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
• Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
• Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
• Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.