Sauteed Butterfish Asparagus and Shimeji Mushrooms with Beurre Blanc

Ingredients (2 servings):

  • 2 pieces of butterfish fillet
  • 3 shallots
  • 200 g shimeji mushrooms
  • 1 legatura asparagus
  • 100 g butter
  • 50 ml dry white wine
  • 25 ml white wine vinegar
  • salt and white pepper

Preparation method:

  1. Slice thinly the shallots.
  2. Clean the asparagus and discard their lower thirds.
  3. Clean the shimeji mushrooms.
  4. Season the butterfish with salt and freshly ground black pepper.
  5. Melt a knob of butter in a large frying pan
  6. Add the butterfish fillets and the asparagus stalks and braise over medium-low heat for 3 minutes.
  7. Turn the fish pieces on their other sides and add the shimeji mushrooms.
  8. Season the vegetables with salt and pepper, add a bit of butter on top of each fish, cover the pan and saute for another 3 minutes.
  9. Remove the pan from fire and keep covered with the lid.
  10. Prepare the beurre blanc:
  11. Add to a smaller put the sliced shallots, wine and vinegar.
  12. Cook over medium heat to reduce the liquids until only 2-3 tablespoons of liquid still remain.
  13. Bring the heat to low and start adding 1-2 knobs of butter at a time in the pot, stirring them with a metal whisk to melt and emulsify.
  14. When those butter pieces almost melted add some more.
  15. Continue adding the butter pieces until all of them are melted in the sauce and it has thickened so it coats the back of a spoon.
  16. Pass the beurre blanc sauce through a mesh sieve to separate the chives and get a smooth sauce. Season with some pepper and extra salt if needed.
  17. Serve a slice of butterfish in the middle of each plate, surrounded with the vegetables and topped with lots and lots of spoonfuls of beurre blanc.