Paillard of Fresh Fish with Salsa Beurre Blanc

* Exported from MasterCook *

Paillard of Fresh Fish with Salsa Beurre Blanc

Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 108
Serving Size : 6 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds firm-fleshed fish steaks (marlin, tuna,
swordfish, or salmon)
1/4 cup white wine
1/4 cup wine vinegar
1/2 tablespoon shallots -- minced
1/4 cup butter
1/3 cup Salsa Fresca -- * see note
salt and pepper -- to taste

*note: recipe separate

Partially freeze the fish and slice it across the grain about 1/2-inch thick.
Pound with a mallet, meat pounder, or rolling pin to an even thickness of
about 1/8 inch.

Combine the wine, vinegar, and shallots in a saucepan. Bring to a boil and
reduce to 2 tablespoons of liquid. Remove the pan from the heat and whisk in
the butter bit by bit. Add the salsa and heat slightly. Correct the
seasoning with salt and pepper. Keep warm in a water bath if not served right
away.

Place the fish paillards on a cookie sheet with sides that can go under a
broiler. Broil about 4 inches from the heat for 2 minutes. Transfer to warm
plates and serve immediately, topped with the sauce.

Notes: Beurre blanc sauces cannot be reheated too much or the butter simply
melts and does not retain its creamy texture. A bath of hot (not boiling)
water is best for keeping the sauce at serving temperature.

A "paillard" is something pounded very thin. In this case it is fish. You
can also make paillards out of chicken breasts.

VARIATION: Omit the beurre blanc and serve the paillards with Avocado Salsa.

Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com

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