Paillard of Fresh Fish with Salsa Beurre Blanc
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish steaks
firm-fleshed, (marlin, tuna, swordfish, or salmon) |
* |
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
white wine vinegar
|
|
| ½ | tablespoon |
shallots
minced |
|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
salsa
fresca |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish steaks
firm-fleshed, (marlin, tuna, swordfish, or salmon) |
* |
| 59 | ml |
white wine
|
*
|
| 59 | ml |
white wine vinegar
|
|
| 7.5 | ml |
shallots
minced |
|
| 59 | ml |
butter
|
|
| 79 | ml |
salsa
fresca |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
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.
