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Torched Lemon Beurre Blanc

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

  1. Saute charred lemons for 30 seconds.
  2. Add cream and reduce by half.
  3. Slowly mount in the butter.
  4. Season to taste.