Omble De La Gaspésie Recipe
Légumes de M. Bertrand / Beurre blanc
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Ingredients
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Vegetables
Butter Sauce
Fish
Method
Vegetable Preparation
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots, zucchini, bell pepper, and leeks. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper, then stir in the fresh parsley. Remove from heat and set aside.
Butter Sauce Preparation
- 2
Make the Butter Sauce
In a saucepan, melt the butter over low heat. Add the shallots and cook until translucent, about 3-4 minutes. Pour in the white wine and lemon juice; simmer until reduced by half. Season with salt and white pepper. Keep warm on low heat.
Cooking the Omble
- 3
Cook the Omble
Season the omble fillets with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fillets, skin-side down, and cook for about 4-5 minutes on each side until golden brown and cooked through.
Serving
- 4
Plate the Dish
On each plate, place a portion of sautéed vegetables, top with a fillet of omble, and drizzle with the warm butter sauce. Serve immediately.