beurre blanc with tomato concassé

beurre blanc with tomato concassé

This is a classic French sauce with a twist.  I served this over pan-fried cod with mashed potatoes and roasted broccoli somehow hoping the healthy additions of lean white fish and green vegetable would balance out the decadent sauce.  I can honestly say I felt no guilt during or after my indulgence, so it must have worked.

It is very important to have all of your ingredients prepared (mise en place) before beginning the sauce. 

mise en place

ingredients:

1 tablespoon shallots, finely minced

¼ cup dry white wine (I used a white Bordeaux.)

8 tablespoons unsalted butter, cold

½ fresh lemon

sea salt (I used pink Himalayan.)

white pepper, finely ground

1 tomato, peeled, seeded, and diced (To remove skin easily, blanch tomatoes before beginning.)

1 tablespoon chives, chopped

directions:

In a small sauce pan over medium heat, add the shallots and white wine.  Simmer until liquid is reduced by half.  Turn heat to low and whisk in one tablespoon of cold butter.  Add each additional tablespoon of butter before the previous has fully melted in order to maintain the temperature of your sauce and prevent breaking.  Once all butter has been added, season with salt, pepper, and a squeeze of lemon juice.  Turn off heat and gently stir in tomatoes and chives.  Serve immediately.