Redfish with Beurre blanc sauce and Kruidenpuree

29 september 2010

Today the little guy and I cooked together.
I have the kruidenpuree created and he the fish and the sauce.
The fish is just redfish baked in butter and olive oil and seasoned with salt and pepper.
Hereinafter referred to as I will give the recipes of the kruidenpuree and butter sauce.
Kruidenpuree
Ingredients
1 kg potatoes
100 g butter
50 cl milk
Salt, pepper and nutmeg
1 bussel ajuinepijpjes
2 Tbsp chopped parsley
2 Tbsp chopped chives
To the consumer on preparation/cooking
The onion into thin rings cutting pipes and stew in butter until they are soft.
The potatoes gaarkoken in salted water.
Pour into a colander and back in the cooking pot.
You make the milk and butter cut into small pieces and then you make with a pestle puree a soft mash.
Good at seasoning with salt, pepper and nutmeg.
Tests and then the herbs and the onion rings.
Beurre Blanc Sauce
Ingredients
1/2 dl of dry white wine
1/2 dl wine vinegar wittte
1 very fine chopped shallot
3 tbsp cream
250 gr very cold butter cut into cubes
Freshly ground pepper, salt and a dash of lemon.
To the consumer on preparation/cooking
The sauspannetje late in a white wine, the wine vinegar and 2 tbsp finely chopped shallot to +/-2 tbsp tablespoons let reduce moisture.
Take the pan off the heat and whisk directly a three cubes of butter.
Place the pan on a low heat and add the room.
Beat the guard one by one the clumps butter.Every piece of butter has melted before the other is added.
The butter will bind to the sauce a nice thick glazende sauce.
Get the Pan now and then from the fire, in the meantime, continue to be the case.
If all the butter is included you have a full, smooth, creamy sauce.
Bring to taste with the good freshly ground pepper, salt and a good dash of lemon.

Tasty!