Radishes With Tarragon Beurre Blanc Recipes

RADISHES WITH TARRAGON BEURRE BLANC

Steps:

• Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
• Reduce heat to low and whisk in remaining 5 tablespoons butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in juice, tarragon, and salt and pepper to taste.
• Serve beurre blanc in a separate dish with radishes and salt.

GRILLED FISH WITH TARRAGON BEURRE BLANC

Steps:

• 1. Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until the liquid is reduced to 2 tablespoons (about 9 minutes). Remove from the heat, and strain through a fine sieve over a measuring cup, pressing the mixture to release liquid. Discard the solids. Return the liquid to the pan.
• 2. Add butter, 1 piece at a time, stirring with a whisk until the butter is incorporated. Stir in the chopped tarragon.
• 3. Sprinkle the fish evenly with salt and pepper. Heat a large grill pan (or cook on your grill.....preferred) over medium-high heat. Coat the grill with cooking spray. Add fish, and cook for 5 minutes on each side or until the desired degree of doneness. Serve with the sauce.

SAUTEED TARRAGON RADISHES

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.

BEURRE BLANC

Steps:

• Put the shallots, wine and vinegar into a small, heavy saucepan. Cook over medium heat until the mixture is reduced to four tablespoons.
• Add the cream. When it reaches a boil, reduce the heat to low and whisk in the butter one pat at a time. Add the tarragon, season with salt and pepper, and keep warm.