St. Peter's Fish with Beurre Blanc Sauce by Chef Cara Davis

St. Peter's Fish with Beurre Blanc Sauce

Servings: Good for 2 

Beurre Blanc Sauce:

1 pound cold unsalted butter

1 cup dry white wine

1/2 cup white wine vinegar

1 tablespoon finely chopped shallots

calamansi juice to taste

1 pc St. Peter's fish fillet, skin removed

salt to taste

Procedure:

1. Prepare beurre blance sauce. Cut the butter into 1/2 inch cubes and chill.

2. Heat the wine, vinegar and shallots in a saucepan until the liquid boils, then simmer until the liquid has reduced to about 2 tablespoons.

3. Once the mixture has reduced, lower the heat, and add the chilled cubes of butter, one or two at a time, while whisking rapidly.

4. Remove pan from the heat while whisking the last few cubes of butter. The finished sauce should be thick and smooth.

5. Add calamansi juice for acidity, if desired. Season with Salt. Keep warm. Strain the shallots, if desired. 

6. Dry fish with paper towel. Season with salt on both sides.

7. In a saute pan, sear fish on both sides until golden brown and crispy. Serve with beurre blanc sauce.

Happy Cooking!!!