Al-Ahram Weekly Online
5 - 11 July 2001
Issue No.541
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Fish fillets with beurre blanc

By Moushira Abdel-Malek

Ingredients:

4 to 6 fish fillets
steamed medley of greens (1/2 cup each leek, asparagus, green beans, spinach leaves)
1tsp crushed garlic
1 cup white wine
1/2 cup water
2tsp cornflour
1tbsp water
1/2 cup cream
2tbsp fresh lemon juice
60gms butter
salt + pepper + allspice

Method:

Place wine, water and garlic in a saucepan. Bring to the boil. Boil until liquid is reduced by 2/3. Blend cornflour with water to form a smooth paste. Blend into wine mixture off the heat. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3mn. Whisk in butter, cream, lemon juice and seasonings. Keep warm. Pan-fry fillets for 2-3mn each side, or until cooked to your liking. Place each fillet on a bed of greens. Top with beurre blanc sauce. Serve with steamed rice or crusty bread.

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