Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE ROUGHY
FOR THE BUTTER
- 3/4 lb Softened; unsalted butter
FOR THE SAUCE
Preparation
Procedure: 1. In a large saut? pan, combine the 1 cup white wine with the water. Bring to a boil, place the fish filets in the liquid and cover the pan. Poach the fish for 7 to 10 minutes or until the meat in the center is white and flaky. Remove from the heat. Serve immediately with the orange beurre blanc and butter chips. For the Sauce: 1. Combine the onion, wine, lemon juice, and vinegar. Reduce over medium heat until the liquid is almost all gone. Add the heavy cream and reduce slightly. 2. Gradually whisk in the butter until the sauce is glossy and creamy. Season with salt and pepper to taste. For the butter: 1. Combine all the ingredients in a bowl. Form a loaf on a sheet of cellophane paper and place the butter in the freezer until it is stiff. Remove the cellophane and slice the loaf into butter chips. Place a chip on top of each fish filet while the fish is hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
