Best Baked Trout With Peter Braves Beurre Blanc Sauce Recipes

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BAKED TROUT WITH PETER BRAVE'S BEURRE BLANC SAUCE



Baked Trout With Peter Brave's Beurre Blanc Sauce image

Peter is the owner/chef of Brave New Restaurant in Little Rock, Arkansas. He promotes locally grown produce and his fresh fish entrees are wonderful. Many of his fish dishes are covered with his wonderful beurre blanc sauce. His food is always devine. He gave this recipe to a local magazine.

Provided by Bren in LR

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 trout fillets (or other freshly-caught fish filets)
salt
pepper
herbes de provence
1/2 cup butter, room temperature
1 cup white wine (Pinot Grigio)
1 large shallot, minced
cooked rice, to serve

Steps:

  • For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
  • Remove from heat and quickly whisk in butter.
  • Return to very low heat to warm; do not allow to boil.
  • For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
  • Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
  • Place the trout over the rice and pour over sauce.

Nutrition Facts : Calories 372.8, Fat 28.2, SaturatedFat 15.5, Cholesterol 106.8, Sodium 208.1, Carbohydrate 2.4, Sugar 0.6, Protein 16.8

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

SALT-BAKED FISH WITH EASY CAPER BEURRE BLANC



Salt-Baked Fish with Easy Caper Beurre Blanc image

This whole snapper is encased in a zesty salt shell that locks in moisture while it bakes. The result? Melt-in-your-mouth deliciousness. The fish is finished with a drizzle of luxurious caper, wine and butter sauce for an elegant meal with serious wow factor. Serve it with a green vegetable like sautéed broccolini or spinach to catch the extra sauce!

Provided by Elena Besser

Categories     main-dish

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 12

One 3-pound box kosher salt, plus more to taste
1 orange, zested and juiced
One 3- to 5-pound whole red snapper, cleaned and scaled
1 lemon, sliced
5 to 6 whole sprigs parsley plus 2 tablespoons finely chopped parsley leaves
1/3 cup white wine
1/3 cup white wine vinegar
1 medium shallot, finely chopped
3 tablespoons drained capers, 1 tablespoon chopped, 2 tablespoons left whole
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
  • Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
  • While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
  • Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

LEMON-SAGE TROUT WITH BEURRE BLANC



Lemon-Sage Trout With Beurre Blanc image

Make and share this Lemon-Sage Trout With Beurre Blanc recipe from Food.com.

Provided by roscoe777

Categories     Trout

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

10 trout fillets, head and tail removed
3 lemons, zest of
1 ounce sage, chopped
salt
pepper
extra virgin olive oil
3 shallots, chopped
10 garlic cloves, chopped
1 cup dry white wine
2 bay leaves
1 pint heavy cream
1 lb butter, whole
1 lemon, juiced
salt
pepper

Steps:

  • In a mixing bowl combine lemon zest, chopped sage, salt and pepper. Rub all filets of trout with olive oil and season with lemon-sage seasoning mix. In an oven or open grill, roast trout at 350F for 10 minutes on a greased sheet pan. Roast until the thickest part of the filets start to flake.
  • While trout is cooking saute the chopped shallots, garlic and bay leaf over hight heat. When the shallots are sweated deglaze the pan with white wine and lemon juice then reduce the liquid by half. Add the heavy cream and reduce that liquid by half. While the liquid is reducing set the butter aside and let it reach room temperature.
  • Remove sauce from the heat and slowly whisk in the room temperature butter until all the butter has been incorporated. Adjust seasoning and strain the sauce through a fine mesh seive. Serve immediately.

Nutrition Facts : Calories 653.1, Fat 60.2, SaturatedFat 35.4, Cholesterol 208.6, Sodium 324.7, Carbohydrate 10.4, Fiber 3.3, Sugar 0.4, Protein 19

BAKED TROUT FILLETS



Baked Trout Fillets image

Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika

Steps:

  • Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

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