A Beautiful Fish Deserves a Little Beurre Blanc

I felt a little funny on the evening of August 27, 2011. “Maybe,” I told my husband, “maybe going on a  fishing charter the next day was a little aggressive considering how pregnant I was.” It took a little more convincing, the man really likes his fishing, but he eventually agreed to call the captain and postpone the trip. The next day, I woke up to a trickle of amniotic fluid, and 12 hours later, Sophie was born. All fishing was on hold… indefinitely.

Fast forward twelve months and we were ready to try again. Not for another baby, most definitely not for another baby. But we were ready to go chase the big one in the depths of Lake Michigan and to give my husband the birthday present he’d been wanting since we moved here. The man loves his fishing and seems to come most alive on a fishing boat.

Six hours later and the big one was in the boat. A gorgeous twenty-pound lake trout, which, in hindsight and from the shore, was well-worth a little seasickness for all women involved.

The captain cleaned, fileted, and bagged it on the boat, and we took it home proudly. It only took a few hours for the queasiness to fade enough to begin thinking about how to prepare the monster fish. We ended up freezing a lot of it, and grilling the most gorgeous section. It would have been delicious with a little spritz of lemon, but why stop there? Like a woman, a beautiful fish deserves a little dressing up. Enrobed in a silky beurre blanc, our lake trout was perfection, and well worth the 12 month delay.

Beurre Blanc
Prep time
Cook time
Total time
A Beautiful Fish Deserves a Little Beurre Blanc. This is a typical French heavy sauce, full of butter and cream. A little goes a long way though, and you don't need to be horrified by the fattiness. Think of it as a classy diamond pendant to bring the outfit together. Too much would be bling, but a little is just right and makes all the difference.
Serves: serves 3-4 people.
  • 2 shallots, chopped finely
  • ¼ cup of white wine vinegar
  • ¼ cup of heavy cream
  • 8 tablespoons of butter
  • one small, heavy bottomed saucepan
  1. Chop the shallots finely.
  2. Cut the butter into 1 inch pats.
  3. Pur the vinegar and the shallots in the saucepan. Heat on medium heat, stirring occasionally, for 3-4 minutes, until reduced by half.
  4. Add the heavy cream and reduce again by half, for another 3 minutes, stirring occasionally.
  5. Turn the heat down to low.
  6. Now add the butter, pat by pat, stirring constantly, until all the butter is absorbed and the sauce is light yellow and uniform.
  7. Serve the sauce immediately. If you let it sit, it will begin to separate. If it does, you can put it back on the stove and add a little butter to bring it back together.
Nutrition Information
Serving size: 3 tablespoons of sauce per person.


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