Fish with Orange Beurre Blanc Sauce

fish with beurre blanc sauce

beurre blanc saucebaby potatoes, beurre blanc sauce, easy recipe, fish, recipes, salmon, seafood

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.

beurre blanc sauce-2

 

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.

fish with beurre blanc sauce

Fish with Beurre Blanc 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

  1. Combine orange juice,shallots,zest,and wine in a pan or saucepan. Bring to simmer on med-high heat.
  2. Cook until liquid evaporates by half.
  3. On low heat, whisk in butter slices one at a time. The sauce should thicken. Season with salt.
  4. Strain through fine-mesh strainer.
  5. Reheat sauce on low heat only.
  6. Salmon:
  7. Heat a frying pan on med-high heat.
  8. Add oil.
  9. Season fish with salt and pepper.
  10. Transfer fish to a frying pan skin side up.
  11. Pan-fry until half of the fish is cooked,then flip and continue frying until the other side gets cooked.
  12. Potatoes:
  13. 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.
  14. Spinach:
  15. 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.
  16. Arrange everything on a dinner plate in this order;potatoes,spinach,salmon,sauce.
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Chicken Kotleti in Mushroom Sauce

Chicken Kotleti_

Chicken Kotleti_

Russian/Ukrainian kotleti to Slavic people  is like chicken nuggets to Americans.We all grew up on them.It’s one of those Moms famous foods that are perfect as party food or everyday meal. They are tender,juicy, and well seasoned chicken patties that are fried and steamed or fried and simmered in creamy mushroom sauce.Creamy mushroom sauce can be served as gravy also.Always perfect.Always delicious!

Ingredients:

4 chicken breasts*

4 chicken thighs*

2 medium onions chopped

1 carrot grated

2-3 bread slices

milk to soak bread

1 medium potato peeled and grated

2 tablespoons mayonnaise

salt and pepper

Bread crumbs (I get them from Trader Joes)

2 tbsp oil + more for frying

*Or 3-4 lbs ground chicken meat.

 

Mushroom sauce:

1/2 onion finely chopped

1/2 carrots finely grated

6-8 mushrooms sliced or quarted

3/4 chicken broth*

1/2 cup heavy whipping cream*

2 tablespoon flour*

1/4 teaspoon teaspoon pizza seasoning (optional)*

salt and pepper

2 tablespoons butter

* You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It’s a little different.

Directions:

Grind chicken thighs and breast.

Soak bread slices in milk and set a side.

Heat oil in a sauté pan on medium heat.

Saute onions with carrots until soft.

Press through grinder and add to chicken.

Squeeze bread from milk.Press through grinder and add to chicken.

Add potatoes,mayonnaise,salt and pepper to chicken.

Mix everything well, hitting the meat against the bowl( at least 20 times).

Shape them in to preferred size patties.

Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).

Dredge each patty  in breadcrumbs . Fry patties in batches on both sides until golden brown.

If  you’re not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it’s optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.

Chicken Kotleti

 

Mushroom Sauce:

Melt butter in a saute pan on medium heat.

Throw in onions.Saute onions until soft.Transfer to a bowl or plate.

Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.

Add more butter and sauté mushrooms.

Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.

Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.

Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.

 

Chicken Kotleti in mushroom sauce

Chicken Kotleti in mushroom sauce

Ingredients

  • Ingredients:
  • 4 chicken breasts*
  • 4 chicken thighs*
  • 2 medium onions chopped
  • 1 carrot grated
  • 2-3 bread slices
  • milk to soak bread
  • 1 medium potato peeled and grated
  • 2 tablespoons mayonnaise
  • salt and pepper
  • Bread crumbs (I get them from Trader Joes)
  • 2 tbsp oil + more for frying
  • *Or 3-4 lbs ground chicken meat.
  • Mushroom sauce:
  • 1/2 onion finely chopped
  • 1/2 carrots finely grated
  • 6-8 mushrooms sliced or quarted
  • 3/4 chicken broth*
  • 1/2 cup heavy whipping cream*
  • 2 tablespoon flour*
  • 1/4 teaspoon teaspoon pizza seasoning (optional)*
  • salt and pepper
  • 2 tablespoons butter
  • * You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It's a little different.

Instructions

  1. Grind chicken thighs and breast.
  2. Soak bread slices in milk and set a side.
  3. Heat oil in a sauté pan on medium heat.
  4. Saute onions with carrots until soft.
  5. Press through grinder and add to chicken.
  6. Squeeze bread from milk.Press through grinder and add to chicken.
  7. Add potatoes,mayonnaise,salt and pepper to chicken.
  8. Mix everything well, hitting the meat against the bowl( at least 20 times).
  9. Shape them in to preferred size patties.
  10. Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).
  11. Dredge each patty in breadcrumbs . Fry patties in batches on both sides until golden brown.
  12. If you're not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it's optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.
  13. Mushroom Sauce:
  14. Melt butter in a saute pan on medium heat.
  15. Throw in onions.Saute onions until soft.Transfer to a bowl or plate.
  16. Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.
  17. Add more butter and sauté mushrooms.
  18. Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.
  19. Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.
  20. Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.
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French Toast Casserole

French toast casserole

French toast casserole

This is a scrumptious and special breakfast casserole that can be made ahead.This French toast casserole has a crunchy top with custardy bread filling.You can simply cover the bread in casserole dish with plastic wrap,and whisk all the ingredients for the custard then cover and refrigerate until morning.Or if you like it to be pudding like ,you can pour the custard over bread and refrigerate overnight. I made this casserole last week for sisters brunch, and it was a big hit.I served it with delicious blackberry sauce,and that made it even more special.Mmmmmm!!!

Ingredients:

1 challah bread*

10 eggs

1/3 cup powdered sugar

2 cups heavy whipping cream**

2 cups milk**

1 1/2 zested and juice squeezed

3 tablespoons orange liqueur (optional,but very good)

1/4 teaspoon salt

sliced almonds

* You can use french bread or any other lightly sweetened specialty bread.

** Or 4 cups half and half

 

Blackberry Sauce:

2 cups blackberries

1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)

1/2 teaspoon cinnamon

1 tablespoon orange liqueur (optional)

1/2 cup water*

orange zest( about 1/2 orange)

 

Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.

*You can mix  1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

 

Directions:

Heat oven to 350 degrees.

Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle  a little of turbinado sugar over the top of bread.

In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.

Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.

Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.

Blackberry sauce directions:

Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.

Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.

French toast casserole-4

French Toast Casserole

French Toast Casserole

Ingredients

  • Ingredients:
  • 1 challah bread*
  • 10 eggs
  • 1/3 cup powdered sugar
  • 2 cups heavy whipping cream**
  • 2 cups milk**
  • 1 1/2 zested and juice squeezed
  • 3 tablespoons orange liqueur (optional,but very good)
  • 1/4 teaspoon salt
  • sliced almonds
  • * You can use french bread or any other lightly sweetened specialty bread.
  • ** Or 4 cups half and half
  • Blackberry Sauce:
  • 2 cups blackberries
  • 1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon orange liqueur (optional)
  • 1/2 cup water*
  • orange zest( about 1/2 orange)
  • Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.
  • *You can mix 1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

Instructions

  1. Directions:
  2. Heat oven to 350 degrees.
  3. Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle a little of turbinado sugar over the top of bread.
  4. In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.
  5. Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.
  6. Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.
  7. Blackberry sauce directions:
  8. Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.
  9. Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.
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