Want a fancy restaurant style dish in under 30 minutes? Well..this is it! Fish with orange beurre blanc sauce is perfect and easy seafood dish. The sauce is velvety smooth and will go great with different types fish, shrimp, scallops, and lobster.
Beurre blanc sauce is a french specialty sauce made with reduction of orange juice,white wine, and shallots. Then cold butter pieces are blended to create a smooth buttery sauce.
In this recipe I used fresh wild salmon seasoned with salt and pepper, then pan seared to perfection. Served with fried yellow potato rounds, sauteed spinach with crispy turkey bacon and crispy onion string pieces.
Ingredients for beurre blanc sauce:
Makes about 3/4 cup.
1 piece shallot minced
2/3 orange juice squeezed ( or tangerines)
1/4 white wine
zest from one orange
1 stick very cold butter sliced
salt
Salmon:
2-4 fish pieces
salt and pepper
2 tablespoons oil
1 tablespoon butter
Potatoes:
5-6 peeled and sliced potatoes
salt
2-3 tablespoons oil
1 tablespoon butter
Spinach:
2 slices of turkey or pork bacon chopped
1 tablespoon oil
about 4 cups spinach
crispy onion strings
salt
Directions:
Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.
Cook until liquid evaporates by half.
On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.
Strain through fine-mesh strainer.
Reheat sauce on low heat only.
Salmon:
Heat a frying pan on med-high heat.
Add oil.
Season fish with salt and pepper.
Transfer fish to a frying pan skin side up.
Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.
Potatoes:
Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.
Spinach:
Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.
Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.
Ingredients
- Makes about 3/4 cup.
- 1 piece shallot minced
- 2/3 orange juice squeezed
- 1/4 white wine
- zest from one orange
- 1 stick very cold butter sliced
- salt
- Salmon:
- 2-4 fish pieces
- salt and pepper
- 2 tablespoons oil
- 1 tablespoon butter
- Potatoes:
- 5-6 peeled and sliced potatoes
- salt
- 2-3 tablespoons oil
- 1 tablespoon butter
- Spinach:
- 2 slices of turkey or pork bacon chopped
- 1 tablespoon oil
- about 4 cups spinach
- crispy onion strings
- salt
Instructions
- Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.
- Cook until liquid evaporates by half.
- On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.
- Strain through fine-mesh strainer.
- Reheat sauce on low heat only.
- Salmon:
- Heat a frying pan on med-high heat.
- Add oil.
- Season fish with salt and pepper.
- Transfer fish to a frying pan skin side up.
- Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.
- Potatoes:
- Heat a frying pan on med-high heat. Add oil and butter. Season potatoes with salt and fry on both sides until fully cooked and browned.
- Spinach:
- Heat a large pan with oil. Throw in chopped bacon(or shallots). Cook until brown and crispy.Turn off the heat. Throw in spinach. Using kitchen tongs toss spinach around until its wilted.season with salt.Throw in some onion string pieces.
- Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.
