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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Baked Fish with Beure Blanc Sauce Recipe

Brought to you by Old Yacht Club Inn

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Yield: 6 servings

Ingredients:
2 lbs. salmon filet or
2 lbs. Petrale soleor any firm white fish
2 Tbs. melted butter
Lemon pepper
Dried Tarragon or dill

Preheat oven to 350 degrees. Cut fish into 5 oz. slices. If using salmon remove rib bones with tweezers. Place fish in flat baking dish. Brush with melted butter. Season with lemon pepper and dried tarragon or dill, depending on which herb you are using in the sauce. Butter one side of parchment paper cut large enough to cover baking dish. Put buttered side down, loosely covering dish. Place in oven for 15-20 minutes or until fish flakes with a fork. Do not overcook. Meanwhile prepare sauce.

Beurre Blanc Sauce

2 shallots- finely diced
1 C white wine
1 Tbs. tarragon wine vinegar
1 C creme fraiche or whipping cream
2 cubes unsalted butter
2 Tbs. fresh Tarragon or fresh dill

Instructions:

Put Shallots in sauce pan with wine and vinegar. Boil over medium heat until liquid is reduced to 1 Tbs. or less. Add creme fraiche and reduce by 1/2. Cut cold butter into tablespoon size slices. Whisk butter into cream one tablespoon at a time, allowing each slice to melt into sauce. Continue until all butter is incorporated into sauce. Add fresh tarragon or dill (use 1/2 tsp. dried if necessary). Keep heat very low or butter will melt out of the sauce. Shallot may be strained out if you like a smooth sauce.

Remove fish to serving plates and cover with suace. Serve at once.

Note: If fish is cooked before you are ready to serve, turn oven off and prop the door open 2-3 inche. Fish will stay hot but will not overcook.

You can buy Creme Fraiche in a gourmet deli or you can make your own.