Meyer Lemon Beurre Blanc Recipes

MEYER LEMON BEURRE BLANC OVER SALMON

Steps:

• In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
• Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
• Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
• Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
• Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
• Garnish with chopped fresh chive or little tender sprigs of fresh thyme.

GROUPER WITH MEYER LEMON BEURRE BLANC

Steps:

• To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
• To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

MEYER LEMON BEURRE BLANC

Steps:

• In a medium saucepan, combine shallots, wine, lemon juice and heavy cream. Simmer until reduced by half. Add sour cream and butter in tablespoon increments, whisking constantly to emulsify. Press through a fine mesh strainer and season with salt.

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

Steps:

• On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
• In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
• In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
• Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.

GROUPER WITH MEYER LEMON BEURRE BLANC RECIPE

Steps:

• To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm. To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.