St Louis, MO
Tilapia with a Beurre BlancAux Champignon
6 tilapia fillets, fresh or frozen
1 large shallot, peeled and sliced
10 button mushrooms, sliced
2 large portobello mushrooms, sliced
10 shiitake mushrooms, sliced
1/4 bottle of dry vermouth
1 bottle chablis
3/4 lb butter
salt and pepper
extra virgin olive oil
• In a 4-quart saucepot over low heat, sweat the sliced shallot with e.v.o.o.
• When the shallot is soft, turn the heat to high, add the mushrooms and stir.
• Cover mushrooms with a lid and stir every minute until the volume of mushrooms reduces by half. Be very careful not to burn the bottom of the pot.
• Season with a couple pinches of salt and pepper.
• Add the vermouth and chablis. Reduce the wine to 75% of the starting volume.
• Turn the heat to medium, enough to keep mix hot while adding the butter. Cut the butter into small cubes.
• While the pot is on the medium flame, whisk butter gradually into the hot, but not boiling wine. If the butter is added to quickly the temperature of the sauce will fall to low and the sauce will “break.” If the Sauce temperature is to high, 190° and above, the sauce will “break.” As long as there is a balance between the stream of butter and level of flame on the pot the sauce will hold.
• Take the completed sauce and ladle over the Tilapia cooked in the fashion you please.
• The sauce can de held for a couple of hours on a warm range top.
7823 Forsyth, St. Louis, MO, 63105
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