Michel Roux Jr’s beurre blanc

delicious. tips

1. And here’s how to use it…

   Pan-fried sea trout with beurre blanc
   8 young carrots, halved lengthways
   Vegetable oil to drizzle
   4 sea trout fillets (about 175g each)
   Small knob of butter
   150g fresh or frozen peas
   2 tbsp finely chopped fresh chives
   1 quantity beurre blanc, as above, warm

   Cook the carrots in salted, boiling water until just tender, then drain and set aside. Put a pan over a medium-high heat with a drizzle of oil. Season the skin of the sea trout, place skin-side down int he pan and fry for 3-4 minutes. Season the flesh of the sea trout, then turn over and fry for 1-2 minutes, adding the butter to the pan. Once it’s melted, spoon the butter over the fish. Set aside to rest on a warmed plate for a couple of minutes.
   Cook the peas in salted boiling water, adding the carrots for 1-2 minutes to reheat, then drain. Divide among 4 warm plates or bowls. Stir almost all the chives into the beurre blanc, then divide it among the plates of bowls. Sit a piece of fish on each plate or bowl, spoon over any juices and scatter with chives to serve.

2. Even though you’re whisking in a lot of butter, the finished sauce should have a light, silky texture and should only just coat the back of a spoon.

   Michel’s tip: When you cook with wine, use good quality stuff – something you’d be happy to drink.