This one sounds a bit fancy, and it is. I think it makes a very elegant
starter and will make your dinner guests think they're in a posh
restaurant. However, we had it in a flimsy bungalow that looked more
like a rough pub from the 70s than the 'redwood cabin' it was marketed
as, and it still tasted great. And it only takes around 40 mins from
start to finish. [Matt adds - but then the main course took more like 5
hours and we didn't eat it til after midnight, by which time we'd drunk
more Manhattans than is strictly sensible.]
This recipe is an adaptation of one from the Girl and the Fig cookbook. The Girl and the Fig is a really sweet restaurant in Sonoma where we have eaten a couple of times after spending the day wine tasting in Sonoma Valley. However, I’d drink a white Burgundy (chardonnay) with this dish.
Beurre blanc can seem a little tricky to make the first time, but it’s worth learning as it goes really well with a range of fish, vegetable and egg dishes. You can experiment with different flavours in the reduction by using different herbs and fruit juices. The reduction should also contain vinegar and/or wine.
This recipe is an adaptation of one from the Girl and the Fig cookbook. The Girl and the Fig is a really sweet restaurant in Sonoma where we have eaten a couple of times after spending the day wine tasting in Sonoma Valley. However, I’d drink a white Burgundy (chardonnay) with this dish.Beurre blanc can seem a little tricky to make the first time, but it’s worth learning as it goes really well with a range of fish, vegetable and egg dishes. You can experiment with different flavours in the reduction by using different herbs and fruit juices. The reduction should also contain vinegar and/or wine.
Continue reading Scallops with orange-tarragon beurre blanc.
