OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned.\u00a0 Sunday’s Bacon wrapped Cod literally fell apart in the pan.\u00a0 It was my own fault, I should have know better than to risk using a flaky white fish.\u00a0 I know where I went wrong and I’ll correct it next time.\u00a0 I’m not a massive fan of Cod either, but it was the closest thing I could get to Halibut and it was clearly the wrong choice.\u00a0 However I didn’t have much choice, Tilapia would have been worse (and fishy), I should have gone for the whole seabass and filleted it myself… such is the advantage of hindsight.\u00a0 On the plus side, the “Beurre Blanc” sauce was wonderful, a bit of effort but worth it.<\/p>\n
The second recipe – Salmon with Napa Cabbage and Chorizo was fairly successful.\u00a0 Had I done the broccoli puree as suggested I think it would have been great.\u00a0 Instead I used roast potatoes.\u00a0 I’ll probably cover it as a featured recipe for the week.\u00a0 As a quick update today I will cover the “Beurre Blanc” sauce.<\/p>\n
I say “Beurre Blanc” because that’s what they call it in the recipe book but it’s actually Beurre Nantais because it uses cream and I’m a bit of a food snob… That aside it is still a great sauce!\u00a0 The addition of cream makes the sauce a little more versatile, although it is often used on fish, it works equally well with vegetables and “light” flavoured meats, like chicken.\u00a0 I’ve made quite a few changes to the recipe as I wanted a slightly different flavour and I use metric measures!\u00a0 I don’t have any photos for this one, so you will just have to take my word for it and imagine a buttery, creamy, emulsified sauce!<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 250ml Dry White Wine<\/p>\n 50ml Lemon Juice<\/p>\n 50ml Double cream<\/p>\n 150g cold unsalted Butter<\/p>\n 1 Shallot<\/p>\n 10 Peppercorns (whole)<\/p>\n 1 Bay Leaf<\/p>\n Handful of Parsley<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 Slice the Shallot, juice the Lemon and combine with the White Wine in a saute pan over a medium heat.\u00a0 Cube the butter and keep it in the fridge until you need it.<\/p>\n 2.\u00a0 Bring to a simmer.\u00a0 Crush the bay leaf and add to the sauce along with the peppercorns.\u00a0 Reduce to about half the original liquid or less.<\/p>\n 3.\u00a0 Add the cream and simmer until the sauce thickens (about 1-2mins).\u00a0 Chop the parsley and add to the thickened sauce, remove from the heat.<\/p>\n 4.\u00a0 Once the sauce has nearly stopped bubbling, add 1\/3 of the butter and whisk in with a balloon whisk.\u00a0 Once it has half melted add the next 3rd of the butter and repeat… same for the last of the butter.\u00a0 Whisk until all the butter has melted and the sauce has emulsified.<\/p>\n 5.\u00a0 Strain the sauce through a Chinois or some Cheesecloth.\u00a0 Use a wooden spoon or spatula to push through the sauce.\u00a0 Discard the bits, all we want is the smooth sauce.<\/p>\n 6.\u00a0 Check the sauce for seasoning and add salt and pepper if required.\u00a0 Keep the sauce warm either in a thermos or over a bowl of warm water do not<\/strong> boil or reheat, it will cause the butter to separate and ruin the sauce.<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n This sauce is all about technique.\u00a0 Reheat the butter or throw it in to a hot pan and it will separate.<\/p>\n I say use a saute pan as it has a greater surface area and reduces the wine quickly.\u00a0 But when it comes to whisking it’s a little more difficult, so use a small saute pan if you have one.\u00a0 If not, just use a saucepan.<\/p>\n Add more cream if you want a richer sauce.\u00a0 Adding more cream also makes the sauce more stable.<\/p>\n Removing the cream altogether creates a real Beurre Blanc but it is more likely to split.\u00a0 Add the butter more gradually but otherwise the process is the same.\u00a0 Just make sure the heat is off when you add the butter.<\/p>\n","protected":false},"excerpt":{"rendered":" OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned.\u00a0 Sunday’s Bacon wrapped Cod literally fell apart in the pan.\u00a0 It was my own fault, I should have know better than to risk using a flaky white fish.\u00a0 I know where I went wrong and I’ll correct it next time.\u00a0 I’m not a massive fan of Cod either, but[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,5,29,19],"tags":[49,48],"class_list":["post-119","post","type-post","status-publish","format-standard","hentry","category-gluten","category-recipes","category-sauce","category-west","tag-creamy","tag-salty"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-1V","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=119"}],"version-history":[{"count":9,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions\/126"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}