Citrus Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

HERB-CRUSTED ATLANTIC WRECKFISH WITH FRESH CITRUS BEURRE BLANC

Steps:

• Preheat the oven to 375 degrees F.
• For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
• For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
• Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.

CITRUS BEURRE BLANC RECIPE

Steps:

• 1. Combine the first 7 ingredients in a stainless steel pot and place over a low flame. Bring the citrus juices to a low simmer and reduce them down to about 2 fluid ounces of liquid (1/4 cup), about 10 minutes. 2. Add the heavy cream and reduce again to about a quarter cup of liquid, about 5 minutes. 3. Increase the heat to medium high and, while shaking the pan over the heat and whisking continuously, add the butter piece by piece until all the butter has emulsified into the citrus juice and cream reduction. 4. Immediately pass through a strainer into a small pot, pressing hard on all the ingredients in the strainer to push through as much sauce as possible. 5. Adjust the seasoning with salt and cayenne. Hold in a warm place or in a bain marie (steam bath) until service. * The sauce may break if not kept warm enough until service. ** As a precaution, the sauce should be made as close to service as possible. *** This sauce cannot be refrigerated and reheated.