Recipe by: Geraldine Pelissier
Serves: 4 -6
Source: Family Recipe
- 600g white fish (preferably sea bass, but you can also use stingray, grouper, or mahi-mahi)
- 1L water
- 2 bay leaves
- 3 sprigs of thyme
- 2 cloves garlic, chopped
- 1 onion, peeled and halved
- Salt & Pepper
- 2 shallots, finely chopped
- 150g cold unsalted butter, cubed
- 70ml red wine vinegar
- 100ml white wine
- 50ml water
- In a small frying pan, combine the shallots with vinegar and cook on low heat until the vinegar evaporates. Set aside to cool.
- In a wide pan, prepare the court bouillon. Combine the water, onion, garlic, bay leaves, thyme, salt and pepper. Boil for 30 mins and reduce to medium heat.
- Place the fish in gently and cook for 5 mins. Turn off the heat and leave the fish in until the beurre blanc sauce is ready.
- In a saucepan, combine the white wine with the shallot and vinegar mixture to warm up. Add 50ml water and cook until the sauce is reduced to half. Add half the cold butter and stir to combine. Note: The sauce mixture must be hot when adding the cold butter in order for it to emulsify.
- Slowly add the rest of the butter. The sauce should be creamy and not too watery.
Optional: You can strain out the shallots from the sauce before serving.
Note: Sauce is quite sensitive, so it cannot be made in advance and warmed up later. You can however, keep it hot in a bain-marie.
- Remove fish from the poaching liquid and remove any skin/bones. Place on a hot plate and drizzle over 2 – 3 tbsp of the Beurre Blanc.
- Serve with rice/boiled potatoes/leek fondue.
Download PDF version here: French Poached Fish with Beurre Blanc Geraldine Pelissier