When red wine is substituted for white wine in a beurre blanc, the sauce is called beurre rouge. The pink sauce looks fabulous on fish and brightens the plate presentation. My favorite beurre rouge sauce is made with a local port wine and is served with Missouri trout.
INGREDIENTS
1 cup port (such as Augusta or Mount Pleasant)
2 Tbsp. minced shallots
1 tsp. whole peppercorns
1 Tbsp. heavy cream (optional)
1 cup cold butter, cut into cubes
Salt and pepper
¼ cup clarified butter
4 fresh trout, boned
PREPARATION
• Combine the port, shallots and peppercorns in a saucepan and bring to a boil. Continue to boil until the liquid is reduced to about 2 tablespoons.
• Strain into another saucepan on low heat; discard the solids.
• Add the cream to the reduction.
• Whisking constantly, add the butter to the sauce pat by pat. Season with salt.
• Season the trout with salt and pepper.
• Heat 2 tablespoons of clarified butter in a large frying pan on high heat.
• Place 2 trout in the pan, flesh side down. Cook for 1 minute, then flip and cook for 30 seconds. Repeat with the rest of the trout.
• Dollop the sauce on the trout and serve.
This article appears in May 1-31, 2008.