Pompano with mango beurre blanc

  • Time cooking time: 20-25 minutes total
  • Yield Serves: 6

Ingredients

    6 fillets of pompano, boned
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup flour
    6 ounces butter
    3 ounces oil

    For mango beurre blanc:

    3 tablespoons white wine vinegar
    3 tablespoons dry white wine
    2 tablespoons shallots, finely chopped
    1 tablespoon heavy cream
    4 ounces unsalted butter, cold
    salt and ground white pepper to taste
    1 tablespoon orange juice
    2 tablespoons puréed mango

Preparation

    Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
    Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.

    Mango beurre blanc:
    In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
    Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
    Note:
    do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.
Notes
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