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Pompano with mango beurre blanc | wefacecook.com Pompano with mango beurre blanc | wefacecook.com
Recipe

POMPANO WITH MANGO BEURRE BLANC

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 25 minutes
Totaltime: 45 minutes

Ingredients

  • 6 fillets of pompano, boned
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 6 ounces butter
  • 3 ounces oil
  • For mango beurre blanc:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons dry white wine
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon heavy cream
  • 4 ounces unsalted butter, cold
  • salt and ground white pepper to taste
  • 1 tablespoon orange juice
  • 2 tablespoons puréed mango

Preparation

  • Skin the pompano fillets. Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour.
    Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter. Keep hot.

    Mango beurre blanc:
    In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.
    Whisk in the cold butter, a few pieces at the time. The sauce thickens and becomes creamy. Stir in the orange juice and mango puree.
    Note:
    do not overheat the sauce, as the sauce separates and loses its creamy texture. Season to taste with salt and pepper. Keep the sauce warm over a pan of warm water. Serve as soon as possible.
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