Directions:
- On a Japanese mandoline, shave fennel in thin slices. Marinate fennel with a couple tablespoons of chardonnay, S & P, for about 15 minutes. Add mayo and set aside.
- Peel apples & cut sides of apple around core. Thinly slice apples and sautee in a hot skillet with a little butter until golden brown. Season with a little salt and pepper and set aside.
- For the beurre blanc, simmer the chardonnay, peppercorns, bayleaf, vanilla bean, and sliced shallots until the wine is a syrup consistency (almost dry). Now, start adding butter one small piece at a time. As soon as one piece dissolves, add the next piece. Do this until all butter has been incorporated. Note: You may need to remove the pot from the heat when you first start adding butter and put it back on the heat about half way through. The idea is not to separate the butter. Now, strain the sauce, thin it with a little cream if you like, and then keep it in a warm place covered with plastic wrap. If it does happen to separate, give it a little whisk before serving.
- Heat a medium size sauté pan over high heat. Add 1 T grape seed oil. Pat fish dry, season with salt and pepper, and place in pan. Turn down heat a little and cook until one side is golden brown. Turn over and cook another 2 minutes or so depending on thickness of fish. Remove onto a paper towel.
- Place warm apples on bottom of plate. Put a little of the fennel on top. Next, place fish on fennel and drizzle vanilla bean beurre blanc around.
- SERVE WITH ZD RESERVE CHARDONNAY!
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