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POMPANO WITH MANGO BEURRE BLANC
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 25 minutes
Totaltime: 0 minutes
Ingredients
- 6 fillets of pompano, boned
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 6 ounces butter
- 3 ounces oil
- For mango beurre blanc:
- 3 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 2 tablespoons shallots, finely chopped
- 1 tablespoon heavy cream
- 4 ounces unsalted butter, cold
- salt and ground white pepper to taste
- 1 tablespoon orange juice
- 2 tablespoons puréed mango
Preparation
-
Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.
Mango beurre blanc:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
Note:
do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.
main ingredients: Pompano butter mango vinegar white-wine type of dish:
main
Country cuisine:
American specific recipes:
entertaining season and occasion:Christmas Type of meal:
dinner
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on The World Cuisine
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