Это предварительный просмотр рецепта "Stingray With Garlic Buerre Blanc And Balsamic Glaze".

Рецепт Stingray With Garlic Buerre Blanc And Balsamic Glaze
by Global Cookbook

Stingray With Garlic Buerre Blanc And Balsamic Glaze
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  Порций: 4

Ингредиенты

  • 3 Tbsp. White wine
  • 1 Tbsp. White wine vinegar
  • 1 1/2 Tbsp. Minced shallots
  • 1 tsp Minced garlic
  • 1 Tbsp. Heavy cream
  • 8 ounce Butter, cut small cubes
  •     Salt, to taste
  •     Freshly-grnd black pepper, to taste
  • 1 tsp Roasted garlic puree, (make extra For other uses)
  • 2 whl garlic cloves
  • 1 Tbsp. Ketchup
  • 1 c. Balsamic vinegar
  • 2 Tbsp. Soy sauce
  • 4 x Stingray wing fillets -, (8 ounce ea)
  •     Wondra flour, for dredging
  •     Oil, for frying

Инструкции

  1. Do these first 3 steps together. Combine wine, vinegar, shallots and raw garlic in medium saucepan, bring to boil and cook over high heat till reduced to almost dry (do not burn). At this point add in heavy cream and set aside. Combine ketchup, balsamic vinegar and soy sauce in saucepan and bring to boil. Cook over high heat till reduced to a syrupy glaze (it will be thicker when cooled), set aside. To finish buerre blanc return saucepan to medium heat. When cream is warm, whisk in butter, 1 to 2 pcs at a time, allowing each piece to be incorporated before adding more, do not allow to boil. When all is incorporated, add in salt and pepper and roasted garlic puree. Can keep hot about 1 to 2 hrs, not too warm though (keep in thermos). Heat nonstick pan over medium-high heat, season Stingray fillets with salt and pepper, then dredge lightly in Wondra flour. Put oil into saute/fry pan, add in Stingray, (whiter-side down first). Do not turn over till browned nicely (peek, but use restraint and wait). Then flip over to other side and cook another 2 to 3 min. Remove from pan with a spatula if possible and set on a buttered or possibly non stick baking sheet. When all fish is sauteed and ready to serve, heat in oven till warm. Place a spoonful of butter sauce onto each plate, then the fillet of Stingray onto the sauce.
  2. Drizzle each fillet with ribbons of balsamic glaze and serve.
  3. yields 4 servings.