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Paillard of Fresh Fish with Salsa Beurre Blanc

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 pounds fish steaks
firm-fleshed, (marlin, tuna, swordfish, or salmon)
*
¼ cup white wine
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¼ cup white wine vinegar
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½ tablespoon shallots
minced
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¼ cup butter
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cup salsa
fresca
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
907.2 g fish steaks
firm-fleshed, (marlin, tuna, swordfish, or salmon)
*
59 ml white wine
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59 ml white wine vinegar
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7.5 ml shallots
minced
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59 ml butter
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79 ml salsa
fresca
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1 x salt
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1 x black pepper
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Directions

Partially freeze the fish and slice it across the grain about ½- inch thick.

Pound with a mallet, meat pounder, or rolling pin to an even thickness of about ⅛ inch.

Combine the wine, vinegar, and shallots in a saucepan.

Bring to a boil and reduce to 2 tablespoons of liquid.

Remove the pan from the heat and whisk in the butter bit by bit.

Add the salsa and heat slightly.

Correct the seasoning with salt and pepper.

Keep warm in a water bath if not served right away.

Place the fish paillards on a cookie sheet with sides that can go under a broiler.

Broil about 4 inches from the heat for 2 minutes.

Transfer to warm plates and serve immediately, topped with the sauce.

Notes: Beurre blanc sauces cannot be reheated too much or the butter simply melts and does not retain its creamy texture.

A bath of hot (not boiling) water is best for keeping the sauce at serving temperature.

A paillard is something pounded very thin.

In this case it is fish.

You can also make paillards out of chicken breasts.

VARIATION: Omit the beurre blanc and serve the paillards with Avocado Salsa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 10797% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 148mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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