POMPANO WITH MANGO BEURRE BLANC
fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces butter
3 ounces oil
For mango beurre blanc:
3 tablespoons white wine vinegar
3 tablespoons dry white wine
tablespoons shallots, finely chopped
1 tablespoon heavy cream
unsalted butter, cold
salt and ground white pepper to taste
tablespoon orange juice
2 tablespoons puréed mango
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.
In a small heavy pan, boil the vinegar, wine and shallots
until all liquid is reduced. Add the cream, and re-boil until completely
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.
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.