Pan Fish with a Rose Tarragon Beurre Blanc

Directions

1. 1

   Season the fish fillets with salt and pepper. Then coat in a thin layer of flour.

2. 2

   Heat 1 Tbsp Olive oil in a large skillet on medium heat. Sear the fish on each side for 3-4 Minutes until no longer opaque.

3. 3

   In a medium sized saucier or sauce pan on medium low heat add one tbsp butter and minced shallots. Season with a pinch of salt and cook for 2-3 minutes until softened. Add tarragon, stir. Pour in 1/2 Cup Rose or Dry white wine and 2 Tbsp white wine vinegar. Simmer and reduce until there is only about 2 Tbsp of liquid remaining. Add heavy cream and simmer until thickened. Drop the heat to low. Slowly add in cold butter and continuously whisk until all the butter is added and a glossy sauce forms. Squeeze in 1 Tbsp of Lemon. Salt and pepper to taste.

4. 4

   Add 1 Tbsp Olive Oil to a skillet. Add asparagus. Season with salt, pepper, and lemon juice. Cook for 3 minutes or until tender.

5. 5

   Assemble the dish with beurre blanc sauce, asparagus, pan seared mahi mahi and micro greens on top.