Tomato Beurre Blanc Sauce

The inspiration for this sauce came from one of our local restaurants, "Le Bon Acceuil" in St Generoux. It is extremely good with white fish, for example Pollock, Coley or Cod, (depending on your budget) which has been filleted and fried in a little butter. We serve it with Catfish, which is a speciality here.

Serves 4

Ingredients

2 shallots peeled and very finely diced
250ml white wine
125g chilled butter cut into chunks
½ tsp tomato purée
1 egg yolk
Salt & Pepper to taste

Method

Put the shallots and wine into a pan and heat until the wine is boiling, reduce the heat and simmer until only ½ teaspoon of liquid remains.
Remove from the heat, add a couple of chunks of the butter into the pan and whisk until all the butter has been absorbed into the liquid. Add the tomato purée and whisk into the butter.
When absorbed, slowly whisk in the remaining butter until a smooth emulsion is formed, allow to cool before whisking in the egg yolk.
Season to taste and serve warm with fish. If the sauce is too thick add a little wine to dilute it whisking all the time. It is important not to add too much wine as it can make the sauce too acidic.
To get a pouring sauce add a little warm water and whisk it until the right consistency is obtained.
Serve poured or spooned on to the fish.