Photograph of the finished Brochet au beurre blanc

France · Cá chó xốt bơ trắng Brochet au beurre blanc

Brochet au beurre blanc

45 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 1.4 kg
  • Photograph of Unsalted butter Unsalted butter 640 g
  • Photograph of Shallots Shallots 2.4
  • Photograph of Wine vinegar Wine vinegar 280 ml
  • Photograph of White wine White wine 280 ml
  • Photograph of Carrot Carrot 1.6
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Potato Potato 1 kg
  • Photograph of Parsley Parsley 80 g
  • Photograph of White pepper White pepper 12 g

Method

  1. 1 Boil water with carrots, red onion, and thyme for 15 minutes to make a light vegetable broth.
  2. 2 Boil the whole fish in broth at 80 degrees for 15 minutes; catfish with chopped meat needs to be boiled longer than snakehead fish.
  3. 3 Simmer red onions with red vinegar and white wine until the liquid reduces to about 2 tablespoons.
  4. 4 Add the very cold butter in batches and beat continuously over the lowest heat for 6 minutes.
  5. 5 Beurre blanc sauce is creamy, so it separates easily; it loses its shape if heated too much.
  6. 6 Remove the fish skin, pour the sauce over it, and sprinkle with parsley and white pepper. Serve with boiled potatoes.
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