As part of our ongoing partnership with Butter of Europe, we invited Chef Moira Hill into the Chef’s Roll Test Kitchen to create a recipe highlighting rich, flavorful French butter. She created a pan-seared and butter basted arctic char with a coconut crust paired with a rich and creamy buerre blanc using Butter of Europe and coconut milk.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Beurre Blanc
INGREDIENTS
- 1/2 cup White wine
- 1/2 cup Sliced shallots
- 1 bunch Thyme
- 1/2 cup Coconut milk
- 1/4 cup Heavy cream
- 1 ea. Whole lemon, sliced in half
- 1 lb.French butter, cut into cubes
- tt. Salt
METHOD
- Sauté shallots and thyme on high, add in white wine and lemon. Once white wine is almost gone, add in cream and coconut milk.
- Set on medium low heat till liquid has thickened. Then turn burner off and add in cubes of slowly while whisking. Add in salt to taste.
- Then slowly add in the rest of the butter till it has emulsified into the sauce and evenly mixed.
- Strain the sauce into a container and set the sauce aside in a warm but not hot area.
