Fish delice with celery beurre blanc

possion delice au céleri beurre blanc

Buerre Blanc
INGREDIENTS                                            QUANTITY
Fish                                                                 600gm                        
Shallots, choped finely                                30gm                 
Leek (white only)                                        30gm
Garlic, finely chopped                                 5gm
Celery, roughly chopped                             5gm
Fennel bulb, roughly chopped                    15gm
Bay leaf                                                            1 no
White peppercorns                                          3no
Butter, cut into cubes for sweating the vegetables  60gm
White wine                                                      100ml
Fish stock                                                         100ml
Cream                                                                75ml
Squeeze lemon juice                                               10ml
White wine                                                                30ml
Chopped butter to add to the reduction             50gm

Salt and white pepper to taste
Fresh chervil to garnish
Beurre Blanc
Sweat down all the vegetables in the butter, being careful not to get any colour. Pour in white wine, and reduce till there is no liquid left, then add fish stock and reduce to no liquid then add cream and reduce down. Strain off the vegetables. 

To finish the sauce, whisk a handful of chopped butter into the reduction. Finish with a couple of drops of vermouth and a squeeze of lemon juice.

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