Best Sautéd Rockfish With Beurre Blanc Sauce Recipe 435 Recipes

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

ROAST ROCK COD WITH FENNEL AND BEURRE BLANC

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone. Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length. Season the fish all over, including the incisions and its cavity, with salt and pepper. Put 4 of the fennel branches in the body cavity.
• Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet. Sprinkle them with salt and pepper and the red pepper flakes. Drizzle generously with olive oil. Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil. Pour half of the wine over the fish and vegetables.
• Place the baking sheet on top of the stove over 2 burners set to medium-high heat. As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven. Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes.
• Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil. Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes. Remove from the heat. Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits. Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes.
• Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce. Season, to taste, with salt and pepper and stir in the lemon juice. Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid. Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste. Keep the sauce warm over low heat.
• Use a pair of large spatulas to transfer the fish to a serving platter. Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it. Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately.

PAN-SAUTéED ROCKFISH WITH CAPERS

Steps:

• Heat a non-stick skillet over medium high heat.
• Add the oil and swirl to coat the pan.
• Season the fish on both sides with the salt and pepper.
• Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
• Remove the fish to a warm plate.
• Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
• Cook for 30 seconds.
• Add the butter to the pan, whisking to incorporate into the sauce.
• Pour the sauce over the fish, top with the parsley.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.