Brochet au beurre blanc

by Michelle on September 17, 2008

Well, I’m finally have time to type up my Whisk Wednesdays post that was supposed to posted 2 weeks ago! We’re still moving into our home and there’s just not enough hours in the day!

We could use any fish so I choose Scallops and made some oven roasted potatoes as our side and a small tossed salad. The meal was outstanding!

Brochet au beurre blanc (Whole Poached Pike with White Butter Sauce)
Recipe adapted from Le Cordon Bleu at Home

Court Bouillion:
1 bunch parsley
1/2 c. dry white wine
1 lb. onions
1 stalk celery
1 leek, chopped coarse
1 sprig fresh thyme
1 bay leaf
coarse salt
20 peppercorns

3 1/2 lb pike

Beurre Blanc Sauce I:
2 shallots, chopped fine
3/4 c. dry white wine
2 TBL white wine vinegar
1 sprig fresh thyme
1 bay leaf
1/2 c. creme fraiche
1/2 lb butter
a few drops of lemon juice
salt and pepper

All Rights Reserved 2008 © Big Black Dog

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Comments

  • cantbelieveweate September 18, 2008 at 3:50 am

    Oh my this looks yummy! Great job Michelle!!

  • kat September 18, 2008 at 12:50 pm

    looks like a restaurant meal!

  • Shari September 18, 2008 at 7:34 pm

    Your beurre blanc looks perfect! I’m amazed you can cook, post, and unpack!

  • Natashya KitchenPuppies September 19, 2008 at 3:40 am

    You are making me crave the beurre blanc all over again. I have never cooked with scallops, they look like they would have been a great choice.

  • Kayte September 19, 2008 at 2:31 pm

    Gorgeous…absolutely gorgeous! I am definitely trying this with the scallops. A perfect pairing. Sides sound wonderful, too. Happy unpacking!

  • Ivy September 20, 2008 at 12:53 am

    Looks wonderful as always.I have a love-hate relationship with unpacking. so, happy moving into your house…day? week? month? :)

  • giz September 20, 2008 at 2:32 am

    Hope the move isn’t killing you. Glad to see you’re still eating well – I mean those scallops look incredible.

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