Grilled Fish Fillets with Beurre Blanc Sauce - James Martin Chef
Grilled Fish Fillets with Beurre Blanc Sauce is a dish that James learned to cook aged 12. Deliciously easy to knock up, it's a classic!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 4 x plaice, gurnard or sole fillets
- Salt and pepper
- 250g butter
- 25ml double cream
- ½ shallot , peeled and diced
- 25ml white wine
- 25ml white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon, juice
- Few chives sliced
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