MAHI MAHI BEURRE BLANC
Beurre Blanc:
1 TB shallots, minced
½ c white wine
1 tsp ground sage
2 TB heavy cream
3 TB butter, cold, in teaspoon sized pieces
Mahi:
2-6 oz. pieces fresh mahi
Salt, freshly ground white pepper
flour, as needed
1 egg, beaten
Beurre Blanc: In a skillet over medium heat; sauté shallots in wine and sage until wine has evaporated completely 5-7 minutes.
Reduce heat to medium-low. Add cream. Stir in butter a little at a time until fully incorporated. Keep warm.
Mahi: generously season mahi filets. In 2 separate shallow dishes, place, flour and beaten egg. Dredge mahi in flour and then egg. In a skillet over medium heat; sauté/brown mahi until cooked through. For service; top with Beurre Blanc, Serves 2.
6 comments:
Ooooh. Yummmm. The capers speak to me.
I admire anyone who cooks using more than just salt, pepper & soy sauce!
Is Dd a classically trained French chef under the Escoffier system or Nouvelle Cuisine? I haven't heard of Beurre Blance sauce since my food service days. Too create a good Beurre Blance, I remember Chef Daniel Dufoire using fish bones to create the sauce stock, and boil it for hours. Then added the cream and other ingredients. He had a salmon dish encased in puff pastry, baked, then topped with Buerre Blance, SO GOOD!
ooh sounds good!
Aunty, the capers were the first things I noticed.
Susan, LOL, me too!
Chet,oooooh, you make it sound so good!
Kat, I agree!
Looks like fancy restaurant dish. Lucky you get chef sister.
Post a Comment