White Fish with beurre blanc chive sauce

Beurre blanc is a classic French sauce which means white butter. It's made with a reduction of white wine vinegar and finely chopped shallots and optional herbs. It's emulsified by adding soft butter, in this case I also added a little cream to avoid separation. Served with a fresh white fish that's been pan fried in nut brown butter. So quick and easy and of restaurant quality.


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