Grilled Fish Fillets with Beurre Blanc Sauce
This simple Grilled Fish Fillets with Beurre Blanc Sauce is a dish that James learned to cook aged 12. Deliciously easy to knock up it is a classic recipe!
Ingredients
- 4 x plaice, gurnard or sole fillets
- Salt and pepper
Beurre Blanc Sauce
- 250g butter
- 25ml double cream
- ½ shallot , peeled and diced
- 25ml white wine
- 25ml white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon, juice
- Few chives sliced
Method
Preheat the grill to high.
To make the sauce, put the shallot, bay peppercorns cream and wine and vinegar into a pan then bring to the boil and reduce down by half.
Whisk in the butter to form a thick sauce, you may need to pop on and off the hob. Drain through a sieve into a clean pan then whisk in the lemon juice and finish with chives.
Pop the fish fillets onto an oiled baking tray and grill for 2 to 3 minutes.
Ingredients
- 4 x plaice, gurnard or sole fillets
- Salt and pepper
Beurre Blanc Sauce
- 250g butter
- 25ml double cream
- ½ shallot , peeled and diced
- 25ml white wine
- 25ml white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon, juice
- Few chives sliced
Method
Preheat the grill to high.
To make the sauce, put the shallot, bay peppercorns cream and wine and vinegar into a pan then bring to the boil and reduce down by half.
Whisk in the butter to form a thick sauce, you may need to pop on and off the hob. Drain through a sieve into a clean pan then whisk in the lemon juice and finish with chives.
Pop the fish fillets onto an oiled baking tray and grill for 2 to 3 minutes.
