Label
All
0
Clear all filters

Fish with beurre noisette

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About
Beurre noisette, brown or nut-colored butter, is a classic French sauce with one ingredient: butter. Left as is or spiked with other flavors, it makes a great topping for fish of all kinds. We keep the fish preparations simple and play with the sauce, which can make for some lightning-quick dishes.
Trout with Beurre Noisette, for example, takes 10 minutes, and the skate, shrimp, and scallop dishes don’t take much longer. Sea Bass Fillets with Mushroom Beurre Noisette is a more complicated preparation, one with a deep, rich stock and potent spice mix, and consequently takes longer; we think it’s worth it.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title