Recipe: White Fish with Mustard Beurre Blanc

For a main course that captures the essence of French cuisine, this white fish with mustard beurre blanc is a stunning choice. The velvety smooth sauce adds richness and depth to the delicately cooked fish, creating a meal that feels luxurious yet approachable. Serve it with simple vegetables like new potatoes or pair it with a crisp salad dressed in vinaigrette.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

Fish

• 8 small fish fillets (such as tilapia or trout), about 3 oz each
• 4 tablespoons butter
• Salt and freshly ground white pepper

Mustard Beurre Blanc Sauce

• 2 shallots, finely chopped
• ½ cup dry white wine
• 1 tablespoon white wine vinegar
• ½ cup heavy cream
• 4 oz (1 stick) cold butter, diced
• 1 tablespoon wholegrain mustard
• Salt and freshly ground white pepper

Instructions

1. Prepare the Pan

   • Preheat a pan where you will cook the fish on 2 tablespoons of melted butter.

2. Make the Sauce

   • In a saucepan over medium heat, combine the chopped shallots, white wine, and vinegar. Bring the mixture to a boil, then reduce the heat and cook until the liquid has almost completely evaporated, about 5 minutes.
   • Add the cream and simmer for 2–3 minutes. Gradually whisk in the cold butter, a few pieces at a time, allowing each piece to melt fully before adding more. This slow incorporation of butter creates the smooth, classic beurre blanc texture.
   • Strain the sauce into a warm bowl, discarding the shallots. Stir in the mustard, and season with salt and pepper to taste. Keep the sauce warm until ready to serve.

3. Broil the Fish

   • Arrange the fish fillets on a lightly oiled pan. Brush the fillets with melted butter and season with salt and pepper. Sear it about 3 minutes (depending on the thickness of your filets), until the fish is just cooked through and flakes easily with a fork.

4. To Serve

   • Place 2 fillets on each plate and spoon the warm mustard beurre blanc sauce generously over the fish. Serve immediately with your choice of sides.

Chef’s Tips

• Choosing the Fish: You can use any flavorful, firm fish fillets for this recipe. Pompano, whiting, or larger fillets cut into portions work wonderfully.

• Beurre Blanc Basics: Beurre blanc, meaning “white butter,” is a classic French sauce that complements not only fish but also chicken (same meal just switch the fish for chicken breasts) and vegetables. For the best result, be sure to add the butter slowly, ensuring a creamy, emulsified sauce.

This Broiled Fish with Mustard Beurre Blanc brings a taste of French sophistication to your table, with a sauce that elevates each bite to something special. Serve it alongside fresh seasonal vegetables, and enjoy a dining experience that’s both elegant and comforting. Bon appétit!