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Paillard of Fresh Fish with Salsa Beurre Blanc

A home-style Paillard of Fresh Fish with Salsa Beurre Blanc made with Firm Fleshed Fish Steaks, White Wine, Wine Vinegar, Shallots, and Butter. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 1/4 cup
• 1/4 cup
• 1/2 tbsp
• 1/4 cup
• 1/3 cup
• Recipe Separate

Method (preview)

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 1/8 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

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