Tomato Fennel Beurre Blanc
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Credit: ACF Chef Brandon LaVielle, CEC AAC
From the Chef
“This sauce is literally great on everything! My favorite way to use it is drizzled over the top of a poached, grilled, or roasted lobster tail! Or use as a sauce for a prawn scampi.”
1 cup white wine
1 cup lobster stock
2 ounces Pernod (anise liqueur), plus more for finishing
42 grams julienned scallops
150 grams julienned shallots
4 garlic cloves
2 springs thyme
1 teaspoon black peppercorns
2 tablespoons tomato paste
2 cups cold butter, cubed
1 teaspoon freshly squeezed lemon juice, plus more for finishing
1 teaspoon salt
1 teaspoon white pepper
1. In a small saucepan add white wine, lobster stock, Pernod, shallots, garlic, thyme and black peppercorns and reduce to au sec. Add tomato paste and whisk to incorporate.
2. Slowly whisk in cold butter. Strain through a chinois into a clean container.
3. Season with reserved Pernod, lemon juice, salt, and white pepper and hold for service at room temperature.
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