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Ingredients
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Fish
Lemongrass Beurre Blanc
Method
For the Fish
- 1
Prepare the Fish
Season the local fish fillets with salt and black pepper on both sides.
- 2
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Add the fish fillets and sear for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and keep warm.
For the Lemongrass Beurre Blanc
- 3
Make the Reduction
In the same skillet, add the minced shallots and lemongrass. Sauté for 2-3 minutes until softened. Add the white wine and simmer until reduced by half.
- 4
Finish the Sauce
Stir in the heavy cream and simmer for another minute. Gradually whisk in the cold butter until the sauce is smooth and emulsified. Add lemon juice, salt, and white pepper to taste.
