Sautéd Rockfish With Beurre Blanc Sauce Recipe 435

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

Steps:

• Pre-heat oven to 350 degrees F. (only if the fish is 1 inch or more thick) 1 If the fish is less than 1 inch thick, finishing in the oven is not necessary. Prepare the Sauce 1 Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. 2 Remove from heat, add capers, and then season to taste with salt and pepper. Keep warm until ready to assemble the dish. Prepare the Mushrooms 1 Remove the stems and thinly slice the mushrooms (into 1/4 inch slices). Sauté in a medium sauté pan with 1/3 of the olive oil over medium heat until just tender. Keep warm until assembling the dish. Prepare the fish 1 Dust each piece of fish in flour and shake off the excess. Lightly beat the eggs and dip each piece of fish into the egg wash until completely covered. Heat 2/3rds of the olive oil in large sauté or frying pan over medium high heat. Sauté the fish on each side until golden brown adding additional olive oil if the pan becomes too dry. Work in batches to avoid over crowding the pan. When the fish is golden brown on each side, remove from heat and check the center to be certain it is just opaque. If the fish is thick (more than 1 inch), it may be necessary to finish cooking in a pre-heated 350 degree oven for a few minutes. Simply place the frying pan in the oven. Do not over cook! Three to five minutes in the oven should be sufficient! Assemble the dish 1 Arrange the fish on a serving platter. Divide the mushrooms placing equal portions on esch serving. Spoon the Beurre Blanc sauce over the fish. Garnish with fresh parsley, if desired, and serve.

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Heat a non-stick skillet over medium high heat.
• Add the oil and swirl to coat the pan.
• Season the fish on both sides with the salt and pepper.
• Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
• Remove the fish to a warm plate.
• Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
• Cook for 30 seconds.
• Add the butter to the pan, whisking to incorporate into the sauce.
• Pour the sauce over the fish, top with the parsley.