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Haddock with Beurre Blanc Sauce

Haddock with Beurre Blanc Sauce

Beurre Blanc Sauce
Yield: Makes about 1 cup
Active Time: 15 min
Total Time: 20 min

1/2 cup dry white wine
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces & chilled

Boil wine, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauce-boat, pressing on and then discarding shallot. Serve immediately.

Note: Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter. 

2 lb of Fresh Haddock
2 cups of Cracker meal(or ground Ritz Cracker)
1 Cup of AP Flour
1 egg
1 cup of milk
½ cup of butter
2 tbs of veg. Oil
2 tbs of chopped parsley
Salt and pepper

Cut haddock into 2 oz pieces. Whisk eggs and milk together. Melt butter in Skillet over medium/low heat with veg. oil. Season flour with salt and pepper. Dredge fish in flour, then milk/egg mixture, and then cracker meal. Add to skillet and cook over medium low heat about 2 minutes per side until fish is cook through. Remove from pan, place on plate, top with beurre blanc sauce, and garnish with parsley.