4 white fish fillets (cod, halibut, or blue eye cod – skin off, 150–180g each)
Salt and pepper
1 tsp olive oil
**Beurre Blanc Sauce**
¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
2 tbsp lemon juice
¼ cup finely chopped shallots
1 tbsp chopped dill
200g unsalted butter, chilled and cut into small cubes (about 7oz)
2 tbsp mini capers, drained
Salt and pepper
Season fish fillets with salt and pepper on each side. (You could also ad lemon zest). Rub a little olive oil on the bottom part.
Step 2
To prepare the steamer, fill a pot with about 2 inches of water and bring it to a simmer. For extra flavour, add a few lemon slices and a couple of dill sprigs to the water (Optional, but adds subtle aroma). Place a steaming basket over the simmering water, ensuring the water doesn’t touch the bottom of the basket.
Step 3
To steam the fish, place the seasoned fish fillets, oiled side down in the steamer. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily.
Step 4
While the fish steams, make the sauce. In a frying pan or small saucepan over medium heat, combine the white wine, lemon juice, and shallots. Simmer gently until reduced by half.
ower heat. Begin whisking in the chilled butter, a few cubes at a time, whisking constantly to emulsify before adding more. Keep temperature low to avoid splitting.
Step 6
Once all the butter is incorporated and the sauce is glossy and smooth, stir in the capers and chopped dill. Season with salt and pepper to taste.
Step 7
Carefully transfer the steamed fish to warm plates. Spoon sauce generously over each fillet. Garnish with extra dill and a lemon slice.
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Source: [Recipe 30](https://recipe30.com/steamed-fish-with-lemon-beurre-blanc.html/)
**Fish**
4 white fish fillets (cod, halibut, or blue eye cod – skin off, 150–180g each)
Salt and pepper
1 tsp olive oil
**Beurre Blanc Sauce**
¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
2 tbsp lemon juice
¼ cup finely chopped shallots
1 tbsp chopped dill
200g unsalted butter, chilled and cut into small cubes (about 7oz)
2 tbsp mini capers, drained
Salt and pepper
Season fish fillets with salt and pepper on each side. (You could also ad lemon zest). Rub a little olive oil on the bottom part.
Step 2
To prepare the steamer, fill a pot with about 2 inches of water and bring it to a simmer. For extra flavour, add a few lemon slices and a couple of dill sprigs to the water (Optional, but adds subtle aroma). Place a steaming basket over the simmering water, ensuring the water doesn’t touch the bottom of the basket.
Step 3
To steam the fish, place the seasoned fish fillets, oiled side down in the steamer. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily.
Step 4
While the fish steams, make the sauce. In a frying pan or small saucepan over medium heat, combine the white wine, lemon juice, and shallots. Simmer gently until reduced by half.
ower heat. Begin whisking in the chilled butter, a few cubes at a time, whisking constantly to emulsify before adding more. Keep temperature low to avoid splitting.
Step 6
Once all the butter is incorporated and the sauce is glossy and smooth, stir in the capers and chopped dill. Season with salt and pepper to taste.
Step 7
Carefully transfer the steamed fish to warm plates. Spoon sauce generously over each fillet. Garnish with extra dill and a lemon slice.
How much butter? All of it.
Could use more butter