Friday was fish day. And duck day. They threw a duck dish at us at the last minute. But we got to scale, filet, prepare and cook filet of sole. Lightly breaded served with a Lemon Beurre Blanc (burr blanc) sauce. It was really cool to do.
Beurre blanc is a sauce done with shallots, white wine, a bit of white wine vinegar, reduce to almost nothing, add cold cubes of butter and finish with lemon juice. You have to emulsify the butter in the reduction.It's kind of like making a Hollandaise without egg. It breaks easy and is very temperamental. Its key is to have it done when the fish is ready. You have to strain it through a chinoise (chin waw) into another pan, not too hot, not too cold or it will break. Trying to keep beurre blanc is next to impossible. Timing is everything.
So I put up some pictures of my sole for your enjoyment and I'll be working on beurre blanc sauce this weekend and forever more. If you look closely, you may see my sauce is broke. But my soul is intact.