Cold butter whisked in piece by piece until the sauce turns pale and satiny: made with La Compagnie de Bouteville’s Le Végétal Vinegar, herbal and floral from its acacia barrel, this beurre blanc stays light over flaky white fish.
Serves 4 · 25 min
- Simmer 2 finely chopped shallots with 3 tbsp of Le Végétal vinegar and 3 tbsp water until almost all the liquid has evaporated.
- Over very low heat, whisk in 3/4 cup (170 g) cold diced butter a few pieces at a time until creamy; season with salt and white pepper and keep warm.
- Meanwhile, steam or pan-fry 4 white fish fillets, such as cod or hake, until the flesh is opaque and flakes easily.
- Serve the fish with the beurre blanc spooned over, with steamed potatoes or green beans on the side.
The star of this recipe: Le Végétal Vinegar, by La Compagnie de Bouteville.
