THE SHALLOT-SILK FIN
(Our Play on Fish with Beurre Blanc)
Ingredients: 2 White fish fillets (Snapper or Cod), 2 Shallots (pureed), 100ml Dry White Wine, 1 tsp White pepper, 1 tsp Salt, 150g Cold butter (cubed), 1 tbsp Wine vinegar...
Ingredients
- 2 White fish fillets (Snapper or Cod)
- 2 Shallots (pureed)
- 100ml Dry White Wine
- 1 tsp White pepper
- 1 tsp Salt
- 150g Cold butter (cubed)
- 1 tbsp Wine vinegar
Cooking Method
- The Scorch Pan-fry fish in oil until golden and flaky; remove.
- The Architect Fry shallot puree in the pan until the liquid is gone and it turns into a sweet jam.
- The Bloom Add vinegar and pepper with a 30ml splash of wine; the steam will release the aromatics.
- The Swell Add remaining wine; boil until reduced to 1 tablespoon of syrup.
- The Silk Merge Whisk in butter one cube at a time off the heat until it forms a heavy ivory silk.
- The Final Flourish Spoon over the fish; top with raw fresh chervil.