All About Sauces Series _ how to make classic French style fish with Lemon Beurré Blanc sauce

I'm Lionel Emily and I'm born in a beautiful countryside of friends I have the chance in my career to walk for some of the best chefs in the world I create amazing recipes that I would like to share with you I now live in the city of San Francisco and one more time it's all about the sources hi guys this is chef nano from chef Donald I come and today we're gonna do together and lemon cream sauce now one of the things I like the most is fish and one of the things that I divorced with fish it's a nice butter lemony cream sauce to go right on the top so we're gonna do together this French classic never gets old and here is a little visual of all the beautiful product we're gonna use today they're very easy to find almost every supermarket as them and for full recipe you can visit chef Lionel calm I'm gonna start by dicing a shallot and I'm gonna slice the ginger the secret of the perfect cream sauce is throughout the pair of frozen so I'm gonna cut it on little cubes put them in a little ramekins and I'm gonna put it in the freezer so later on when my cream is boiling I can add one cube at the time and you get the best result as a thickener I'm gonna put a spoon of comstock inside the bowl and drop some water on the top mix it up very well and set it aside but I put a drizzle of olive oil inside my pan wait then it's nice and hot and drop my dice of shallots and I want them to sweat not coloration if needed for this preparation I also can drop my ginger and deglaze with the white wine a little salt and pepper a squeeze of fresh lemon juice now I can add the cream it's a little bit of heavy cream about one cup and mix really well and let the boy once it's boiled I can add my thickener the corn stock and water solution to that earlier the frozen cubes of butter one at the time this is a perfect viscosity for that sauce I'm gonna put them into a little Bowl and blend it together I still have a little bit of the shallots and the ginger in it is going to give more flavor to the sauce instead of just spirits I have flour paprika salt into a plate and I'm going to dip my fish in it coat them with that flour mixture shake them so take a little bit of the excess off and you can use any kind of fish of course if you fish that you use is thicker you might want to cook it a little longer and here they are now I'm gonna eat up the pan I'm gonna put a little bit of free boil and I'm gonna put the jump ball better so the olive oil is so the batter doesn't burn too fast I'm on them to just get cold and blonde I'm gonna wait the develop fumes and bubble a little bit before I put the fish the batter looks perfect I'm gonna put the fish in it takes about 5-10 minutes for the fish to be cooked if you have a thicker fish you might want to leave it a little longer into the pan about five minutes each size for the patrol Esau is doing ten minutes it's time to retract the fish put them into a nice place I'll make a little decoration with the lemon I like hard flamin City just deliver much more juice I'm gonna cut a little bitty edge and tied it together that beautiful little decoration so easy when I put this wonderful buttery lemony sauce that we just made all wrong as to wanna show that beautiful caramelization that the fish are so I want to completely cover it and finish it with a touch of teal such as one of my favorite herbs goes so well with the fish and voila beautiful that is the fish is so tender the sauce is creamy of a little bit of acidity it's perfect thank you so much for watching until next time keep on cooking you

Channel: Chef Lionel's Cooking Channel

Views: 454,544

Keywords: simple home cooking, French style fish, lemon cream sauce

Id: QO0mnHUiPqU

Length: 5min 52sec (352 seconds)

Published: Sun Jul 24 2016