Beurre Blanc Cod Recipe by HardDog1110
Cooking Instructions 30 mins 1 Preheat the oven to broil on high. 2 Add Pam or olive oil to a pan and add the fish. 3 Salt an pepper the fish to taste. 4 Add fish to oven and broil for 15 minutes. 5 On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils. 6 Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes). 7 While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator. 8 Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low. 9 Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk. 10 Remove the sauce pan from the heat and add the last few cubes remaining. 11 The finished sauce should be thick and smooth. 12 Strain the sauce to remove the shallot pieces. 13 Season the sauce with Kosher salt. 14 Place a puddle of the sauce on the plate (enough to completely rest the fish on). 15 Add the fish on top of the sauce and add any sides to the plate. 16 Serve immediately. 17 The burre blanc recipe makes 2 cups. 18 If the sauce tastes like melted butter, the emulsion has broken, most likely because the butter wasn't cold enough, or you added the butter too quickly, or you didn't whisk hard enough, or all three. The proper final result should be thick, creamy, and velvety. 1 Preheat the oven to broil on high. 1 Preheat the oven to broil on high. 2 Add Pam or olive oil to a pan and add the fish. 2 Add Pam or olive oil to a pan and add the fish. 3 Salt an pepper the fish to taste. 3 Salt an pepper the fish to taste. 4 Add fish to oven and broil for 15 minutes. 4 Add fish to oven and broil for 15 minutes. 5 On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils. 5 On the stove, heat the wine, vinegar, and shallots in a saucepan until the liquid boils. 6 Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes). 6 Lower heat a bit and simmer until the liquid ha reduced down to about 2 tablespoons. (This should take about 10 minutes). 7 While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator. 7 While the liquid reduces, cut the butter into 1/2" cubes and return to the refrigerator. 8 Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low. 8 Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low. 9 Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk. 9 Add the cubes of butter 2 or 3 at a time, whisking rapidly with a wire risk. 10 Remove the sauce pan from the heat and add the last few cubes remaining. 10 Remove the sauce pan from the heat and add the last few cubes remaining. 11 The finished sauce should be thick and smooth. 11 The finished sauce should be thick and smooth. 12 Strain the sauce to remove the shallot pieces. 12 Strain the sauce to remove the shallot pieces. 13 Season the sauce with Kosher salt. 13 Season the sauce with Kosher salt. 14 Place a puddle of the sauce on the plate (enough to completely rest the fish on). 14 Place a puddle of the sauce on the plate (enough to completely rest the fish on). 15 Add the fish on top of the sauce and add any sides to the plate. 15 Add the fish on top of the sauce and add any sides to the plate. 16 Serve immediately. 16 Serve immediately. 17 The burre blanc recipe makes 2 cups. 17 The burre blanc recipe makes 2 cups. 18 If the sauce tastes like melted butter, the emulsion has broken, most likely because the butter wasn't cold enough, or you added the butter too quickly, or you didn't whisk hard enough, or all three. The proper final result should be thick, creamy, and velvety. 18 If the sauce tastes like melted butter, the emulsion has broken, most likely because the butter wasn't cold enough, or you added the butter too quickly, or you didn't whisk hard enough, or all three. The proper final result should be thick, creamy, and velvety. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Healthy Banana Sushi! 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