Pan-Grilled Blue Marlin with Beurre Blanc Sauce

Name: Pan-Grilled Blue Marlin with Beurre Blanc Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg blue marlin steak; to taste salt and pepper; 1 lemon, juice of; 5 tbsp white wine; 2 tbsp white wine vinegar; 8 tbsp cream; 8 tbsp butter, cut into cubes; 1 bay leaf; 6 peppercorns

蛟龍Stormwyrm @stormwyrm

This is a slightly fancier variation to the other blue marlin recipe I wrote about a while back. The sauce should be consumed immediately, or at the very least kept warm for up to an hour. Normal recipe for Beurre Blanc includes a shallot but again Mrs Wyrm has problems with that thanks to the aftermath of Covid-19 so it's been omitted. Add a finely minced one to the sauce is you like. Merry Christmas to all! 🇫🇷☃️🎄🎅 #12plates

蛟龍Stormwyrm @stormwyrm

Saved

Ingredients

30 minutes

4 servings

1/2 kgblue marlin steak
to taste salt and pepper
1lemon, juice of
5 tbspwhite wine
2 tbspwhite wine vinegar
8 tbspcream
8 tbspbutter, cut into cubes
1bay leaf
6peppercorns

Saved

Steps

30 minutes

1

Season blue marlin with salt and pepper.
2

Grill blue marlin on all sides a hot pan or charcoal grill, seasoning with a bit of lemon juice, until internal temperature is about 60°C (145°F), about 15 minutes.
3

In a saucepan, place wine, vinegar, cream, bay leaf, peppercorns, and 1 tbsp lemon juice. Bring to a boil on medium high heat. Reduce heat to medium until reduced to about 75%, about five minutes.
4

Reduce heat to very low, and whisk in the butter a tablespoon at a time, whisking until butter melts before adding more butter, letting the butter emulsify. Season with salt and pepper to taste. Spoon over blue marlin.