Chef Ed Recipe – Fish Fillet in Buerre Blanc Herb Sauce
Delicate fish fillet bathed in a velvety white wine butter sauce, brightened with fresh herbs—refined, light, and luxurious.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

For the Fish:

  • 2 skinless white fish fillets (such as cod, halibut, or snapper)
  • Salt and freshly ground black pepperbuerre blanc fish, herb butter sauce, Chef Ed, white fish fillet, French cuisine, gourmet seafood, light sauce, elegant dinner, healthy fish dish, quick gourmet recipe, classic buerre blanc, fish in white wine sauce, emulsified butter sauce, parsley chives, pan-seared fillet, seafood entrée, flaky fish, delicate fish, restaurant-quality fish, quick dinner, fish with herbs, easy buerre blanc, homemade French sauce, culinary technique, fine dining at home, fish and butter, butter poached fish, herb-infused sauce, lemon white wine, fancy fish recipe, elegant plating, creamy sauce, gourmet home cooking, fish presentation, date night meal, seafood with style, Chef Ed special, light French dinner, summer seafood, wine sauce recipe, shallot butter sauce, clean flavors
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Buerre Blanc Herb Sauce:

  • 1/4 cup dry white wine (like Sauvignon Blanc)
  • 1 tablespoon white wine vinegar or lemon juice
  • 1 shallot, finely minced
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Salt and white pepper to taste

Instructions:

  1. Season the Fish:
    Pat fillets dry with a paper towel. Season both sides with salt and pepper.
  2. Sear the Fish:buerre blanc fish, herb butter sauce, Chef Ed, white fish fillet, French cuisine, gourmet seafood, light sauce, elegant dinner, healthy fish dish, quick gourmet recipe, classic buerre blanc, fish in white wine sauce, emulsified butter sauce, parsley chives, pan-seared fillet, seafood entrée, flaky fish, delicate fish, restaurant-quality fish, quick dinner, fish with herbs, easy buerre blanc, homemade French sauce, culinary technique, fine dining at home, fish and butter, butter poached fish, herb-infused sauce, lemon white wine, fancy fish recipe, elegant plating, creamy sauce, gourmet home cooking, fish presentation, date night meal, seafood with style, Chef Ed special, light French dinner, summer seafood, wine sauce recipe, shallot butter sauce, clean flavors
    Heat olive oil and butter in a nonstick skillet over medium-high heat. Add fillets and cook 3–4 minutes per side (depending on thickness) until golden and flaky. Remove and set aside, covered loosely with foil.
  3. Make the Buerre Blanc:
    In a small saucepan over medium heat, combine white wine, vinegar (or lemon juice), and shallots. Simmer until reduced to about 2 tablespoons of liquid.
  4. Whisk in Butter:
    Reduce heat to low. Add cold butter cubes one at a time, whisking continuously to emulsify. Do not boil. Once all butter is incorporated, stir in fresh herbs. Season with salt and white pepper to taste.
  5. Plate and Serve:
    Place fish fillets on warm plates. Spoon the light herb buerre blanc over the top. Garnish with extra herbs if desired.

Chef Ed Tips:

  • buerre blanc fish, herb butter sauce, Chef Ed, white fish fillet, French cuisine, gourmet seafood, light sauce, elegant dinner, healthy fish dish, quick gourmet recipe, classic buerre blanc, fish in white wine sauce, emulsified butter sauce, parsley chives, pan-seared fillet, seafood entrée, flaky fish, delicate fish, restaurant-quality fish, quick dinner, fish with herbs, easy buerre blanc, homemade French sauce, culinary technique, fine dining at home, fish and butter, butter poached fish, herb-infused sauce, lemon white wine, fancy fish recipe, elegant plating, creamy sauce, gourmet home cooking, fish presentation, date night meal, seafood with style, Chef Ed special, light French dinner, summer seafood, wine sauce recipe, shallot butter sauce, clean flavorsUse a stainless steel or enameled pan for the sauce—aluminum may react with the vinegar.
  • Buerre blanc should be made fresh—don’t reheat, as the emulsion may break.
  • Add a touch of Dijon mustard for a subtle tang if desired.

 

 

 

 

 

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