Mahimahi with Sauerkraut-Pickle Beurre Blanc
- TOTAL TIME: 35 MIN
- SERVINGS: 4
Beurre blanc is a classic French butter sauce that has a tangy element, usually white wine or vinegar. Here, F&W’s Marcia Kiesel reimagines the sauce with pickles and sauerkraut—perfect for the meaty mahimahi fillets.
- 6 tablespoons cold unsalted butter, cut into tablespoons
- 1 large shallot, minced
- 1/2 cup bottled clam juice
- 1/4 cup water
- 3/4 cup sauerkraut
- 1 large half-sour pickle, halved crosswise and cut into thin sticks
- Freshly ground pepper
- 1 1/2 tablespoons vegetable oil
- Four 7-ounce skinless mahimahi fillets
- Finely chopped parsley
- In a medium skillet, melt 1 tablespoon of the butter. Add the shallot and cook over low heat until softened, 5 minutes. Add the clam juice and water and boil until reduced to 1/2 cup, 4 minutes. Add the sauerkraut and cook just until heated through. Remove the skillet from the heat and swirl in the remaining 5 tablespoons of butter, 1 tablespoon at a time, putting the skillet back over moderate heat briefly once or twice, as necessary. Stir in the pickle and season with salt and pepper.
- In a large skillet, heat the oil. Season the mahimahi with salt and pepper and cook over moderately high heat until nicely browned on the bottom, 3 minutes. Turn the fish and cook until just white throughout, 2 minutes longer.
- Very gently rewarm the sauce, whisking constantly over low heat. Stir in parsley and spoon the sauce onto plates. Set the fillets on the sauce and serve.
Kimchi, pickles, sauerkraut and other sour foods overwhelm most wines. Dry white Alsatian varieties, like Pinot Blanc or Pinot Gris, have a fruitiness that harmonizes with tart flavors, similar to a sweet-and-sour candy.
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Congratulations to Mei Lin, winner of Top Chef Season 12.