October 5, 2014 – Tailgating is a little different at our house these days.
I’ve always enjoyed going to New Orleans to a Saints game. Just visiting the Super Dome is an experience in itself. And there is something thrilling about seeing your favorite team in person.
On the other hand, its crowded. It’s noisy. Traffic is a nightmare. And no matter where in the stadium I sit the drunkest, most obnoxious guy in the building is always right behind me.
So my wife and I have decided that we’d rather watch the games in our living room. You can see the action better on our large screen tv anyway.
And we do our tailgating in our own kitchen. We make the food that we want to make. We love hot dogs and chili and ribs. But we make them often and for no occasion at all. We don’t feel obligated to stick with traditional tailgating food.
Both my Saints and my wife’s 49ers were playing so it was a football Sunday. We wanted something that was quick and easy and delicious. We wanted to spend the day watching football, not in the kitchen. We decided on filet of sole with a beurre blanc sauce. Quick. Easy. Delicious
Beurrre blanc translates literally from the French as “white butter.” Legend has it that it was created around the turn of the last century by the French chef Clemance Lefeuvre. She intended to make a béarnaise, so the story goes, but forgot the tarragon and egg yolks. Hey, it can happen. I once made a lasagna and forgot to add the meat.
My guess is that Lefeuvre did what any clever chef would do. I’d bet she brought the dish to table and announced that she had created a new sauce just for that customer.
1 minced shallot 1/2 cup heavy cream
2 tablespoons white wine vinegar 1 cup (two sticks) butter
1 1/2 tablespoons white wine Salt & pepper to taste
Juice of one lemon
Bring the butter to room temperature.
Combine the shallot, vinegar, wine and lemon juice in a saucepan. Cook over high heat until the liquid has almost evaporated, one or two minutes.
Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, probably another two minutes or so.
At this point remove the pan from the heat and set it aside.
When you’re ready to serve, place the sauce in the top pan of a double boiler with hot water in the bottom pan. Add the butter, salt and white pepper. Whisk until the butter is melted and absorbed into the sauce.
When cooking the sole, remember that it’s a delicate fish, easily overcooked. Dredge the filets in flour that has been seasoned with salt and pepper. Saute’ in butter until golden brown, about two minutes per side. Drizzle the beurre blanc over the filets.