This week's lesson from Le Cordon Bleu at Home is Beurre Blanc, White Butter Sauce.
We poached a fish, in my case a side of cod, over a Court Boullion. The court boullion is a poaching liquid made up of parsley, white wine, chopped onions, chopped leek, chopped celery, thyme, bay, salt and peppercorns. They are simmered together, cooled, topped with the fish and enough water just to cover the fish. This is then gently poached until just cooked through.
The Beurre Blanc sauce is made with chopped shallots, white wine, white wine vinegar, thyme, bay, creme fraiche, tons of soft butter, lemon juice and salt and pepper. The shallots, wine, vinegar, thyme and bay are cooked until the liquid has evaporated, the bay and thyme are removed. The cream is added and cooked until reduced by half, the sauce is removed from the heat and butter added bit by bit and whisked in. I found that a small enamel coated cast iron pot was perfect as it held the heat very well.
This sauce is so decadent I was dreaming about butter for the next couple of nights.
I served the fish on a bed of rice I had steamed with some tomatoes, herbs and peppers from the garden. The fish was so tender and flavourful and the sauce was a delight. We served it with a nice light Pinot Grigio which was perfectly light and crisp to compliment the fish and not overpower it.