Best Seafood Sauce Sauce Mariniere De Georges Blanc Recipes

FISH FILLETS WITH SEAFOOD SAUCE (FILETS DE POISSON A LA MARINIERE)

Steps:

• Preheat oven to 500 degrees.
• Sprinkle fillets with salt and pepper to taste.
• Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
• Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
• Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.

KING GEORGE WHITING, SHELLFISH MOUSSELINE AND CHAMPAGNE SAUCE

Steps:

• Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
• To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
• Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
• Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
• Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
• Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
• To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
• Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
• Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
• To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
• Notes.
• Tips:.
• - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
• - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.