It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Orange-Tarragon Beurre Blanc
- add review
- #17203
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon finely minced shallots
2 tablespoons white wine vinegar
1 1/2 tablespoon Grand Marnier or other orange liqueur
1 1/2 tablespoon fresh orange juice
1 tablespoon chopped fresh tarragon
1/2 cup heavy cream
1 cup unsalted butter, at room temperature, cut into pieces
1 teaspoon grated orange zest
salt and freshly ground white pepper
4 halibut fillets
directions
Combine the shallots, vinegar, Grand Marnier, orange juice and tarragon in a saucepan. Cook rapidly over high heat until the liquid has almost evaporated, 1 to 2 minutes.
Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1 to 2 minutes. Remove the pan from the heat and set it aside while you grill the halibut.
Just before serving, pour the sauce into the top of a double boiler over hot, not boiling, water. Add the butter piece by piece, along with the orange zest, salt and white pepper. Whisk until all the butter has been incorporated. Serve immediately.
Great over halibut or other fish.
added by
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments