White Fish in Beurre Blanc Sauce Recipe – a perfect light dinner or lunch.
White fish fillets
½ cup white wine (or beer)
2 tablespoons minced shallot
1 teaspoon minced garlic
4-8 tablespoons cold butter, cut into pieces
Place fish in a foil and add salt, pepper and butter. Cut lemon into slices and place them on the fish. Wrap the foil up and bake in the fire around 20 minutes or until fish flakes.
While the fish is baking, heat the wine, shallot and garlic in a small pot over low heat. Simmer around 7-10 minutes. Add the cold butter two pieces at a time, stirring with a whisk until almost melted before adding another two bits. Continue adding the butter, two pieces at a time, until there are only two pieces left. Remove from heat and add the two remaining bits of cold butter. Swirl the pan until it’s melted and serve immediately.
Serve with steamed vegetables, asparagus or potatoes.