FLOUNDER FILLETS IN A BEURRE BLANC SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
- Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams
SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC
Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley!
Provided by COOKGIRl
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
- In a large nonstick skillet over medium-high, heat the oil.
- Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
- Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
- Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
- Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.
Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 62.1, Sodium 595.5, Carbohydrate 17.3, Fiber 0.7, Sugar 6, Protein 23.9
MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
From "The Next Food Network Star" courtesy of Kelsey Nixon. This dish is being served at the Red Lobster restaurants. Looks simple to make with ingredients I have all of the time (except macadamia nuts)
Provided by KelBel
Categories Tilapia
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl.
- Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely.
- Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes.
- White Chocolate Beurre Blanc:.
- Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper
- Top with fish with White Chocolate Beurre Blanc and serve.
Nutrition Facts : Calories 1059.6, Fat 89.1, SaturatedFat 25.1, Cholesterol 210.4, Sodium 148.8, Carbohydrate 25.2, Fiber 6.6, Sugar 7.1, Protein 44.6
PRETZEL CHICKEN WITH BEURRE BLANC SAUCE
This recipe is from one of our favorite restaurants. We usually only go there on special occassions, as it's quite the pricey place!! I couldn't believe my eyes, when I found this recipe in our local paper. I have since made it and it's absolutely wonderful.
Provided by Boca Pat
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
- In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
- If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
- Preheat oven to 375 degrees.
- Heat butter& oil in lge skillet over medium-high heat.
- Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
- Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
- Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
- TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
- Add shallots & saute 2 minute.
- Add wine & chicken base. Stir to dissolve base.
- Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
- Stire in heavy cream & return to a simmer.
- Mix cornstarch & water together.
- Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
- Simmer another 1 or 2 minutes.
- If using mustard, stir in during last minute of simmering.
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC
Make and share this Seared Scallops With Grapefruit Beurre Blanc recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
- Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
- In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
- Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
Nutrition Facts : Calories 937.3, Fat 88.1, SaturatedFat 38.6, Cholesterol 196.9, Sodium 797, Carbohydrate 13.1, Sugar 2.9, Protein 25.5
DEVILED CRAB BOULES WITH BEURRE BLANC
Make and share this Deviled Crab Boules with Beurre Blanc recipe from Food.com.
Provided by Derf2440
Categories Clear Soup
Time 41m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375f degrees.
- To prepare boules, hollow out each roll, leaving about a 1/4 inch thick shell, reserve torn bread for another use.
- Place bread shells on baking sheet.
- Bake at 375f degrees for 5 minutes, remove from oven,set aside.
- To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan, bring to a boil.
- Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika.
- Add 2 tablespoon chopped green onion and crab, toss gently to combine.
- Spoon crab mixture evenly into bread shells.
- Bake at 375f degrees for 15 minutes or until thoroughly heated.
- To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring to a boil.
- Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes).
- Drain through a fine sieve into a bowl, reserving liquid, discard solids.
- Return wine mixture to pan.
- Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture.
- Bring to a boil, cook 1 minute, stirring constantly.
- Remove from heat; add butter, stirring until butter melts.
- Stir in juice and black pepper.
- Serve beurre blanc immediately over warm boules.
- Garnish with julienne cut green onions, if desired.
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