To take your seafood to the next level, combine your soy sauce with this classic, the bright French sauce that accompanies ...

then remove from the heat and leave the fish to cool in the cooking liquid. Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and ...

The popular Louisiana saltwater fish is topped with a beurre blanc made of fresh satsumas, white wine and herbs. While cuisine from Louisiana tends to fall into either the Creole or Cajun ...

For the beurre blanc, place the shallots ... Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Brush the scallops with oil.

Be sure to save the prettier shells for serving. This beurre blanc ("white butter") sauce uses French beurre aux algues (seaweed butter), which is sold at specialist shops. If you can't find it ...

Learn the technique for making this classic French white sauce. It's rich and buttery and flavoured with wine to serve with fish or cooked veg Total: 35 mins More effort Makes 175ml Egg-free ...

First make the Sauternes Beurre Blanc. Put the first four ingredients ... Whisk in the chilled butter a couple of pieces at a time, keeping the sauce just warm enough to absorb the butter.

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

Note: When making this recipe, get all the components together and then prepare the fish last. Separate the layers of the phyllo and lay out on the counter overnight to dry completely. Once it is ...

James in the kitchen ahead of his new ITV series, to bring Phillip and Holly a taste of New Orleans with his Cajun sea bass with lime beurre ... top with the fish and spoon the sauce all around.