Poisson de rivière au beurre blanc

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Poisson de rivière au beurre blanc
Fish with white sauce-01.jpg


Poissons de rivière au beurre blanc [1] [2] aka river fish with white butter sauce is a light, delightful dinner.


  • 6 shallots, approx 1/2 pound
  • 3/4 cup cider or white wine vinegar
  • salt
  • 2 sticks salted butter, cut into pieces


  1. Peel and finely chop the shallots.
  2. Place in a pan (non reactive), with vinegar and a generous pinch of salt.
  3. Bring to boil.
  4. Turn heat down to simmer, leave uncovered for the vinegar to evaporate.
  5. Cook for ~20 min, shake the pan occasionally.
  6. Cook the fish as prefered.
  7. Include butter pieces to warm shallots and vinegar, stirring together. Do NOT boil.
  8. Achieve a think consistency for the sauce, then serve over the fish.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 92-93. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 78. ISBN 978-1-904920-43-4.