Pecan-crusted Redfish / Soft Polenta / House Vegetables / Creole Mustard Shallot Beurre Blanc Recipe

Time1h

Serves4

Chef Special

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Ingredients

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1
Cook the Shallots
In a saucepan, combine chopped shallots and white wine. Bring to a boil and reduce until almost dry.
2
Finish the Sauce
Add heavy cream and salt, simmer until slightly thickened. Remove from heat and whisk in cold cubed butter and creole mustard until smooth.