Sautéd Rockfish with Beurre Blanc Sauce Recipe - (4.3/5)

Ingredients

• Beurre Blanc Sauce
• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 2 tablespoons finely chopped shallot
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper, or to taste
• 1 cup unsalted butter, cut into tablespoon-size pieces and chilled (2 sticks)
• 1 tablespoon small capers
• For the Fish
• 3 pounds fresh rockfish cut into 1/2 pound portions - see tips
• 6 eggs, beaten
• 1 cup flour for dusting + or -
• 12 ounces Shiitake mushrooms, thinly sliced - optional
• 3 tablespoons olive oil for sauteing - divided