Recipe: Tomato Beurre Blanc

By Thomas Cenci

Summer is approaching fast and we are all starting to eat more fish than meat.

Now one of the best sauces that can be served with a fresh piece of fish is a Beurre Blanc, and what’s even better than a Beurre Blanc?

Yes you guessed it, a Tomato Beurre Blanc.

Now don’t worry if you have never even heard of this before (it’s just another fancy name for a sauce), and there is a recipe below, it also doesn’t have to be used with fish, some freshly cooked asparagus would be just as tasty, but if you just happen to have a nice piece of pan-seared salmon lying around, then you’re in for a treat with this combination.

Ingredients:

Reduction
• 2 cups chicken or vegetable stock
• 5oz tomato flesh Read the rest of this entry »