Paillard of Fresh Fish with Salsa Beurre Blanc

1. 1

   Partially freeze the fish and slice it across the grain about 1/2- inch thick.

2. 2

   Pound with a mallet, meat pounder, or rolling pin to an even thickness of about 18 inch.

3. 3

   Combine the wine, vinegar, and shallots in a saucepan.

4. 4

   Bring to a boil and reduce to 2 tablespoons of liquid.

5. 5

   Remove the pan from the heat and whisk in the butter bit by bit.

6. 6

   Add the salsa and heat slightly.

7. 7

   Correct the seasoning with salt and pepper.

8. 8

   Keep warm in a water bath if not served right away.

9. 9

   Place the fish paillards on a cookie sheet with sides that can go under a broiler.

10. 10

    Broil about 4 inches from the heat for 2 minutes.

11. 11

    Transfer to warm plates and serve immediately, topped with the sauce.

12. 12

    Notes: Beurre blanc sauces cannot be reheated too much or the butter simply melts and does not retain its creamy texture.

13. 13

    A bath of hot (not boiling) water is best for keeping the sauce at serving temperature.

14. 14

    A paillard is something pounded very thin.

15. 15

    In this case it is fish.

16. 16

    You can also make paillards out of chicken breasts.

17. 17

    VARIATION: Omit the beurre blanc and serve the paillards with Avocado Salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.