Fish Sauce Beurre Blanc

Fish Sauce Beurre Blanc is very easy to make, and it is deli­cious! The “sauce beurre blanc” is a del­i­cate com­bi­na­tion of fla­vors. But­ter and cream per­fect­ly bal­ance off the shal­lot, lemon, and white wine. The sauce goes extreme­ly well with white fish such as tilapia and cod. And it only takes 5 min­utes to make!

Recipe

French recipe here. I am using light sour cream instead of the French “crème fraiche” as it is much eas­i­er to find in the US and gives a sim­i­lar result.

I like to cook the fish in my food steam­er. If you don’t have a steam­er, you can bake the fish in the oven.

Any white fish will work for this recipe. Also, you do not need an expen­sive wine, any white wine will work. I used Chardonnay.

Fish Sauce Beurre Blanc

Print Recipe

• CourseMain Dish

Serv­ings	Prep Time
2 peo­ple	5 min­utes

Cook Time

35 min­utes

Serv­ings Prep Time 2 peo­ple 5 min­utes

Cook Time 35 min­utes

Fish Sauce Beurre Blanc Print Recipe CourseMain Dish Serv­ings Prep Time 2 peo­ple 5 min­utes Cook Time 35 min­utes Serv­ings Prep Time 2 peo­ple 5 min­utes Cook Time 35 min­utes

Ingre­di­ents

• 2 filets tilapia (or oth­er white fish)
• 1 shal­lot
• 4 oz. light sour cream
• 3 tbsp unsalt­ed butter
• 1/2 cup white wine (any)
• 1/2 lemon (the juice of 1/2 lemon)

Serv­ings: people

Instruc­tions

1. Cook the fish. I place it in my food steam­er for 25 min­utes. Alter­na­tive­ly, you can bake the fish in the oven.
2. While the fish is cook­ing, mince the shal­lot. Note: make sure you remove the skin of the shal­lot before you mince it.

   
3. About 5 min­utes before your fish is ready, place your shal­lot with the juice of 1/2 of a lemon and 1/2 cup of white wine in a skil­let on low heat. Stir and cov­er for 5 min­utes.

   
4. Uncov­er. Add the but­ter cut in small pieces, and stir. Allow the but­ter to melt.

   
5. Add the sour cream and stir. Your sauce is ready.

   
6. Enjoy the fish with the sauce, and a side of your favorite veg­etable.

   

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Bon Appétit!

French Mom

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