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Snapper Beurre Blanc with Crispy Green Beans and Peas
🇧🇷Brazil
•View in original language
(Português)
75 min(s)
4 servings
Vitor Bourguignon
@vitorbourguignon- Ingredients
- Recipe
- Sea bream fillet600 g
- Pod400 g
- Peas200 g
- Panko Flour50 g
- Butter220 g
- Dry white wine200 ml
- White wine vinegar80 ml
- Red onion1 unit(s)
- Salt and Black Pepper to taste
- Olive oil to taste
- Scald the beans and boiling water for 2 minutes and after draining, place in a container with water and ice.
- In a skillet, toast the Panko flour with a drizzle of olive oil and set aside.
- In the same skillet, add a drizzle of oil and sauté the green beans, add the peas and the Panko crispy. correct the salt
- For the sauce, heat a small pan with the onion, vinegar and wine. Reduce until 1/3 of the starting liquid remains. Pass the reduction through a sieve and put it back in the pan. Place the pan in a bain-marie and, always stirring with a wooden spoon or wire whisk, gradually incorporate the pieces of butter, until an emulsified sauce is obtained. Season with salt and pepper.
- Grill the fish in a skillet with a drizzle of olive oil and serve.
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