Fine Dining at Home 🍽️ | Pan-Seared Fish with Beurre Blanc & Fondant Potatoes.
🍽️ Description:
A refined, elegant dish perfect for gourmet presentations: golden-seared white fish, velvety spinach, fondant-style potatoes, and a buttery lemon sauce with herb oil pearls. Perfect for an upscale dining experience or fine plating demo.
Perfect for a gourmet dinner, a romantic night in, or to impress any guest.
#FineDiningAtHome #PanSearedFish #BeurreBlanc #GourmetRecipe #PlatingArt
🍴 Ingredients (2 servings)
For the fish:
• 2 fillets of white fish (cod, halibut, or sea bass), skinless (~150 g each)
• Salt & white pepper
• 1 tbsp neutral oil (grapeseed or sunflower)
For the spinach:
• 150 g fresh baby spinach
• 1 tsp butter
• Pinch of salt
• 1 clove garlic (lightly smashed, optional)
For the fondant potatoes:
• 2 medium Yukon Gold potatoes
• 1 tbsp butter
• 100 ml vegetable or chicken stock
• Salt
For the beurre blanc:
• 50 ml dry white wine
• 1 tsp lemon juice
• 1 shallot (finely chopped)
• 60 g cold butter (cubed)
• Salt to taste
For herb oil (optional but elegant):
• 2 tbsp fresh parsley or basil
• 3 tbsp olive oil
• Pinch of salt
👨🍳 Method:
🥔 Fondant Potatoes:
1. Peel and cut potatoes into cylinders (approx. 3 cm thick).
2. Sear them in butter until golden brown on both sides.
3. Add stock to the pan, cover, and simmer on low heat for 20–25 minutes until soft inside and glossy on the outside.
🐟 Seared Fish:
1. Pat fish fillets dry, season with salt and white pepper.
2. Heat oil in a nonstick pan and sear the fish for 2–3 minutes on each side until golden and opaque.
🌿 Spinach:
1. Wilt spinach quickly in butter with a touch of salt and optional garlic. Remove garlic after cooking.
2. Drain any excess moisture.
🍋 Beurre Blanc:
1. In a saucepan, combine wine, lemon juice, and shallots. Reduce by half.
2. Lower the heat and whisk in cold butter gradually to create a silky sauce. Season lightly.
🌱 Herb Oil (optional):
1. Blend herbs with oil and salt, then strain through a fine sieve for clean drops.