
Recipe and photos after the jump.Here's how I prepared the fish. At the end are the directions and recipe for the Buerre Blanc sauce.

I started with the fresh, local Haddock filet's which I cut into thirds.

Then I took the Haddock and placed it with flour in a zip lock bag and gently tossed to coat the fish well.

I then browned the Haddock in olive oil.

I gently turned over the haddock to finish the other side.

Shallots partially diced- they need to be diced very fine.

Shallots simmering in wine and lemon to reduce to glace (syrup).

Chilled local cultured butter warming up to room temperature to use in make the emulsified sauce.

Butter being whisked into the sauce a few pieces at a time.

Finished sauce with all the butter whisked in and emulsified until all creamy.

Finished dish served with the Tomato, Green Bean, and Baby Potato Salad with Garden Herbs.
Beurre Blanc Sauce - recipe from The Gumbo Pages
You can go anywhere from this basic beurre blanc, with endless variations -- herbs, fruit juices or purées, soy, chiles ... your imagination is the only limit."
"Make sure you use real shallots in this recipe, not green onions or scallions (which in New Orleans are often mistakenly called shallots). You can substitute onions if necessary, but they have a sharper flavor; use sweet onions if you have to substitute."
This recipe doubles or triples well, also.
• 2 tablespoons shallots, finely minced
• 1/4 cup white wine or dry vermouth
• 1/4 cup freshly squeezed lemon juice or white wine vinegar
• 4 ounces unsalted butter, cut into pieces
• Salt to taste
• White pepper to taste
Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.
YIELD: about 3/4 cup














