"Fish Market" Bistro

Just had lunch in Greenwood Fish Bistro located in Greenwood Avenue, one of the quaint restaurant area in Singapore. The menu there are planned according to the produce that they could procure and mainly seafood centered.

The one dish that stands out for me is the Grilled Sole with Lemon Butter Sauce served with some sauteed green vegetable (I think it's spinach). What would really make it outstanding is to serve the fish itself with Beurre Blanc sauce.

I found this really good recipe for Beurre Blanc sauce in Julia Child's autobiography "My Life In France" and has adapted it somewhat to suit the ingredients that I could find in Singapore and to the taste of my family. Here we go ....

Recipe for Beurre Blanc
(about 1 cup to serve 4)

Ingredients

• 2 tablespoons of minced shallot
• 3 tablespoons of white wine vinegar
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of water or fish stock
• 1 stick or about 110grams of cold unsalted butter, cut into about 8 cubes
• Salt and pepper to taste

Directions

1. Add the shallots and all the liquids in a sauce pan and cook over slow flame
2. Continue stirring until the shallots are soft and the liquid is reduced to almost nothing, that is a concoction of very soft and wet shallots. Make sure that it does not burn.
3. Take the pan off the flame and add one or two pieces of cold butter cubes and stir with a metal whisk until the shallots and butter become a creamy liquid
4. Put the pan over the slow flame and continuing adding butter one cube at a time while whisking all the time until all the butter has melted and a creamy sauce is formed
5. Add salt and pepper to taste
6. Pour it over the prepared fish and serve immediately

Voila! Bon Appetit!

I have used this sauce on baked seabass as well as the infamous sutchi fillet, served with my own version of a pilaf cum risotto rice item. Just one word described the experience ... "Yummy!".