Best 2 Citrus Beurre Blanc Recipes
Citrus beurre blanc is a classic French sauce that is made with butter, white wine, shallots, and lemon juice. It is a light and flavorful sauce that is perfect for serving with fish, chicken, or vegetables. Citrus beurre blanc is easy to make and can be prepared in just a few minutes. In this article, we will provide you with a step-by-step guide on how to make citrus beurre blanc, as well as some tips and tricks for creating the perfect sauce. We will also discuss some of the different ways that you can use citrus beurre blanc to enhance your favorite dishes.
Here are our top 2 tried and tested recipes!
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.
POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC
Steps:
- Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
- Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
- Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
- Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
Tips:
- Use fresh citrus fruits. The fresher the citrus fruits, the better the beurre blanc will be. Meyer lemons, oranges, and grapefruit are all good choices.
- Zest the citrus fruits before juicing them. This will release the essential oils and give the beurre blanc a more intense flavor.
- Use a good quality white wine. A dry white wine with a good acidity will work best. Sauvignon Blanc, Pinot Grigio, and Chardonnay are all good choices.
- Reduce the wine and citrus juice by half before adding the butter. This will concentrate the flavors and make the sauce richer.
- Add the butter in small pieces, whisking constantly. This will prevent the sauce from curdling.
- Serve the beurre blanc immediately. It is best when it is fresh.
Conclusion:
Citrus beurre blanc is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is perfect for seafood, chicken, and vegetables. It is also great as a dipping sauce for bread or crackers. With its bright citrus flavor and creamy texture, citrus beurre blanc is sure to please everyone at your table.
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