11/9/2023 0 Comments Buerre blanc![]() ![]() Endive too strong for my taste.Īctually I would give this a 2 1/2. Beurre blanc was delicious, would have preferred this dish on a simpler base of rice or pasta. I'm no cook, but I found this too overwhelming for a fish like halibut. Definitely not a recipe for a midweek dinner. It is also quite time consuming in peeling, segmenting and removing the membranes from grapefruits. The endive is too strong and the Shitakes too many. Just delicious, and if you use prepared grapefruit sections it's even a snap.Īs another reviewer stated, this is a little too overwhelming for the halibut and would be better on a base of rice or another. Serve fish over mushrooms, topped with beurre blanc and zest. Stir in reserved whole grapefruit segments and remove from heat. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Transfer fish to a shallow baking pan and keep warm in oven. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Pat halibut dry and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water. Stir in chopped grapefruit and season with salt and pepper. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate). Step 3īoil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reserve 1 cup of remaining whole segments. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Step 2Ĭut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. ![]() Squeeze 1/2 cup juice from a white grapefruit. Finely grate 1 teaspoon zest from a grapefruit. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |