That's the first speciality from my new region I tried and I'm proud to succeed it. It's like my new region had adopted me ;-) The recipe is a shallots sauc which goes perfectly with white fishes. This one is proposed on the website of Nantes tourism office by Mister Gueho from the restaurant L'atlantide awarded in 2005 by the "academie of Charles Monselet". This is the occasion to introduce you to the Charles Monselet Awards which proposes to consumers to award the best restaurants of Nantes and its region.
Beurre Blanc made in Nantes
Serves 6 to 8- 10 shallots
- 1dl wine vinegar
- 1dl dry white wine (Muscadet or Gros Plant)
- 2 tablespoon double cream
- 500 gr salted butter
- Pepper
Finely chop shallots. In a heavy pot wet shallots and pepper with vinegar and cover with dry white wine. bring to a boil, reduce the fire and make reduce til dry. Add cream and bring to a boil. Whisking with energy, Add salted butter bites. Keep warm the preparation til time to serve.
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