Seared Local Catch Recipe
Lemongrass Beurre Blanc
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Ingredients
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Fish
Lemongrass Beurre Blanc
Method
Fish Preparation
- 1
Season the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the fish fillets, skin side down, and sear for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes until cooked through. Remove from skillet and set aside.
Lemongrass Beurre Blanc Preparation
- 3
Cook Shallots and Lemongrass
In the same skillet, add the chopped shallots and lemongrass. Sauté over medium heat until softened, about 2-3 minutes.
- 4
Add White Wine
Pour in the white wine and bring to a boil. Reduce the liquid by half, about 5-7 minutes.
- 5
Incorporate Cream and Butter
Lower the heat and stir in the heavy cream. Gradually whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified.
- 6
Finish the Sauce
Add lemon juice and season with salt and white pepper to taste. Keep warm until ready to serve.
Plating
- 7
Serve
Place the seared fish on a plate and drizzle with lemongrass beurre blanc. Optionally, garnish with additional herbs or lemon slices.
