Paillard Of Fresh Fish With Salsa Beurre Blanc

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Serving Size : 6 servings.
Category : Fish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds firm-fleshed fish steaks -- (marlin, tuna,
swordfish -- or salmon)
1/4 cup white wine
1/4 cup wine vinegar
1/2 tablespoon shallots -- minced
1/4 cup butter
1/3 cup salsa fresca -- * see note
salt and pepper -- to taste



Ready, set, cook!



*note: recipe separate Partially freeze the fish and slice it across
the grain about 1/2-inch thick. Pound with a mallet, meat pounder, or
rolling pin to an even thickness of about 1/8 inch. Combine the wine,
vinegar, and shallots in a saucepan. Bring to a boil and reduce to 2
tablespoons of liquid. Remove the pan from the heat and whisk in the
butter bit by bit. Add the salsa and heat slightly. Correct the
seasoning with salt and pepper. Keep warm in a water bath if not
served right away. Place the fish paillards on a cookie sheet with
sides that can go under a broiler. Broil about 4 inches from the heat
for 2 minutes. Transfer to warm plates and serve immediately, topped
with the sauce. Notes: Beurre blanc sauces cannot be reheated too much
or the butter simply melts and does not retain its creamy texture. A
bath of hot (not boiling) water is best for keeping the sauce at
serving temperature. A "paillard" is something pounded very thin. In
this case it is fish. You can also make paillards out of chicken
breasts. VARIATION: Omit the beurre blanc and serve the paillards with
Avocado Salsa.

Nutritional Information: 76 Calories (kcal); 8g Total Fat; (94%
calories from fat); trace Protein; 1g Carbohydrate; 21mg Cholesterol;
79mg Sodium