Torched lemon beurre blanc with seared white fish and patty pan squash.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fruits from Chile and FOH.
Beurre Blanc
INGREDIENTS
- 2 ea. Lemons segmented and charred with a torch
- 1 cup Cream
- 8-10 oz. Butter
METHOD
- Saute charred lemons for 30 seconds.
- Add cream and reduce by half.
- Slowly mount in the butter.
- Season to taste.
