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Pan-Seared Sea Bream (Denis) / Salmon in Dijon Beurre Blanc Sauce

Pan-Seared Fish, French Butter Sauces, Shavuot Holiday Dishes, Gourmet Seafood, Classic Beurre Blanc

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Pan-Seared Sea Bream (Denis) / Salmon in Dijon Beurre Blanc Sauce

Pan-Seared Fish, French Butter Sauces, Shavuot Holiday Dishes, Gourmet Seafood, Classic Beurre Blanc

PREP time 10 min
COOK TIME 15 min
Total Time 25 min
Servings / Yield 4 Servings
Difficulty Medium

Ingredients

  • 4 skin-on Sea Bream (Denis) or Salmon fillets

  • 2 tbsp Olive oil or clarified butter (for searing)

  • 1 small Shallot, finely diced

  • 120 ml (1/2 cup) Dry White Wine

  • 1 tbsp White Wine Vinegar

  • 1 tbsp Dijon Mustard (smooth or whole grain)

  • 150g Cold Butter, cut into small cubes

  • 2 tbsp Heavy Cream (optional, to stabilize sauce)

  • Salt, White Pepper, and fresh Lemon juice to taste

  • Fresh chives or dill for garnish

Method

  1. 01

    Create Wine Reduction: Simmer diced shallots, white wine, and white wine vinegar until reduced to 2 tablespoons of syrupy liquid.
  2. 02

    Whisk in Cold Butter (French Technique): Reduce heat to low. Whisk in Dijon mustard, then add cold butter cubes 1–2 at a time continuously whisking to emulsify into a pale, rich cream sauce.
  3. 03

    Season & Warm: Add salt, white pepper, and a dash of lemon juice. Keep warm on residual heat.
  4. 04

    Sear Fish: Pat fish skin dry. Heat oil in skillet and cook skin-side down for 3–4 minutes until crisp, flip for 1–2 minutes.
  5. 05

    Plate & Serve: Spoon warm Beurre Blanc sauce onto plates, place seared fish skin- side up on top, and garnish with chives.

Step by step

Clear process images displayed in the same order as the method.

Simmer diced shallots, white wine, and white wine vinegar until reduced to 2 tablespoons of syrupy liquid. 1
Create Wine Reduction:

Simmer diced shallots, white wine, and white wine vinegar until reduced to 2 tablespoons of syrupy liquid.

Reduce heat to low. Whisk in Dijon mustard, then add cold butter cubes 1–2 at a time continuously whisking to emulsify into a pale, rich cream sauce. 2
Whisk in Cold Butter (French Technique):

Reduce heat to low. Whisk in Dijon mustard, then add cold butter cubes 1–2 at a time continuously whisking to emulsify into a pale, rich cream sauce.

Add salt, white pepper, and a dash of lemon juice. Keep warm on residual heat. 3
Season & Warm:

Add salt, white pepper, and a dash of lemon juice. Keep warm on residual heat.

Pat fish skin dry. Heat oil in skillet and cook skin-side down for 3–4 minutes until crisp, flip for 1–2 minutes. 4
Sear Fish:

Pat fish skin dry. Heat oil in skillet and cook skin-side down for 3–4 minutes until crisp, flip for 1–2 minutes.

Spoon warm Beurre Blanc sauce onto plates, place seared fish skin- side up on top, and garnish with chives. 5
Plate & Serve:

Spoon warm Beurre Blanc sauce onto plates, place seared fish skin- side up on top, and garnish with chives.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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