Blue eye and scallops with butter sauce

Blue eye and scallops with butter sauce

Cabillaud et coquilles St Jacques au beurre blanc

By
From
Taste le Tour
Serves
2

From the Brittany/Loire Valley regions

The west of France, with the Channel and the Atlantic Ocean, has a wonderful repertoire of excellent fish dishes. I am a native of Western France and when I was young my mother usually preferred to serve a fish dish such as this for special occasions rather than a meat dish.

Ingredients

Quantity Ingredient
60g butter, cut into cubes
1 shallot, finely chopped
2 tablespoons white wine vinegar
5 tablespoons dry white wine
freshly ground black pepper
1 zucchini
2 fillets blue eye, skinned
200g fresh scallops, cleaned
salt
1 teaspoon cream
a sprig dill

Method

  1. Melt 1 teaspoon of the butter in a small saucepan over a low heat. Add the chopped shallot and stir for 1 minute. Add the vinegar and 3 tablespoons of the white wine, season with black pepper and simmer until the liquid has nearly all evaporated. Set aside.
  2. Cut the zucchini into thin slices, and then into thin julienne strips.
  3. Melt another teaspoon of the butter in a saucepan over a medium heat. Add the zucchini julienne and stir for 20 seconds. Add the fish fillets to the pan, cook for 1 minute, then add the scallops. Season with salt and pepper. Add the remaining white wine, cover with foil and cook over a low heat for around 2 minutes. Turn the fish over and cook for a further 2 minutes.
  4. Add the cream to the shallot mixture. Place the pan on a low heat and slowly whisk in the remaining butter, cube by cube, until melted and smooth.
  5. Place the fish fillets on two warm plates. Top with a little zucchini, then a few scallops. Spoon on some of the butter sauce, garnish with dill and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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