This post is a beast. There’s a lot of information to chew on, but why not? 🙂 That’s how much I love you. We’ll look at three major components, and break them into digestible literary servings. Part one; the ravioli. And away we go!
Here’s what the finished product may look like! If you are going to serve them right away, go ahead. If you will serve them once they have cooled and you need to reheat them, just drop them into some boiling water for 30-45 seconds, and you should be golden.
And now, the beurre blanc. Beurre blanc, is simply a white wine and butter sauce. In this case, we’re replacing some of the white wine with citrus juice. Here’s the standard ratio that I use for making 2 cups of sauce:
- 2 cups white wine (here I replaced half the wine with equal parts orange and lemon juice)
- 2 TBSP. white wine vinegar
- 4 shallots (diced)
- 1/2 cup cream
- 2 cups butter (cold, cut into thumb-sized chunks)
Put the diced shallots, wine, and vinegar into a pot, and reduce au sec.
Here’s a look at au sec. It means ‘to dry’ or almost dry. There’s a bad joke in the kitchen which goes; “Hey what comes after au sec? Awww shit!” Which is actually true. If you reduce past the au sec point, ‘aww shit’ will be the first words out of your mouth. Because you’ve almost certainly burnt the hell out of your sauce.
Add the cream, and reduce it by half. This is going to help you keep the sauce from breaking. Technically, if you add cream you’re making a beurre fondue, I think, but I won’t tell if you don’t. After the cream is reduced, whisk in the butter pieces. Here’s the only important point about the butter incorporation; you want to keep the sauce warm throughout. That means you need to keep enough heat on the pot (but not tooo hot) to be able to incorporate the butter with out letting the sauce cool. Make sense? You want to keep everything in the pot hot to melt the butter, but not so hot that you break the sauce.
Once you’ve got all the butter incorporated, taste for seasoning. Add any of the following: a squeeze of lemon, cayenne, salt. Then strain the sauce. In a restaurant, I would strain out into a thermos to keep the sauce warm.
Get the pan nice and hot, with a little vegetable oil. Lay the fish in, skin-side down, and sear. Season the flesh side of the fish as well. At the point you see above, the fish is ready to be basted to finish.
Dress the plates with the citrus butter sauce. For presentations like this one, I like to put the sauce down first. I think it looks cleaner, and when you eat the dish, you get some of the sauce in every forkful.
This is the kind of fish dish I could eat all the time. I love the ravioli’s sweet/savory profile. The sauce is light and rich all at once, and the fish is delicate and crisp. There are so many textures and flavors all coming together, I love it. I hope these pictures inspire you to give this dish a shot (or one like it!). I’m sure you’ll find it satisfying and delicious.
Here’s to your best!-