Integrating more fish in our weekly meals has come naturally over the last few years.  Like everything else, this means I get to be creative with how it’s prepared.

We have enjoyed preparations of pan cooking, oven roasting, oven roasting in parchment, and now we are enjoying it smothered with a rich and bright beurre blanc sauce.  That sauce just so happens to include a staple in Minnesota late spring / early summer – Rhubarb.

If you haven’t had rhubarb, it is a tart vegetable that will grow wild in many a home gardens around here (I wish I had space for more than an herb garden).  It looks like celeries cousin, only it is bigger/longer and most of it is a vibrant pink color.

I would say rhubarb’s claim to fame is the magic it creates in desserts – like crisps, pies, tarts, crumbles. Basically, anything you can add sugar to to balance out the tartness, that has some sort of crust or crumble on top or bottom, and commonly found with fruits that compliments the rhubarb, like strawberries.

That is why I’m excited to go savory and experiment with a recipe like this.  The rhubarb is there in essence.  Of course, you could top the fish with some of the boiled rhubarb if you would like, but we kept it clean with simply the beurre blanc.

The term Beurre Blanc sounds so fancy, but it is refreshing the simplicity of this sauce when you have everything prepped before you start. Reducing the liquid and being ready with the butter already diced allows this come together easily. You do not have to be a fancy trained chef to build these balanced flavors and there is a fun sense of accomplishment adding a touch of fancy to the meal.

It came out this beautiful silky pink color with a luxurious texture to taste.  We’ve made this a few times, always with white fish, and most recently the side was grilled purple cauliflower.  The beurre blanc was surprisingly perfect for dipping that into as well.  I would imagine this would compliment a grilled chicken breast nicely and may try that next.

Either way, you cannot go wrong with in season vegetables and butter in this fun new way.  I hope you enjoy!

Rhubarb Beurre Bland with Pan Seared Cod

Ingredients:

• 3/4 cup water
• 1/2 cup fresh rhubarb, diced (if topping the fish with rhubarb)
• 1 cup fresh rhubarb, sliced diagonally
• 1/2 cup dry white wine
• 1 Tbls olive oil
• 1/2 tsp salt, plus more for finishing
• 1/4 tsp white pepper
• 1/2 cup butter, chilled and cubed
• 1 Tbls honey
• 1-2 lb cod fillets, or other white fish

Preparation:

In a pot of water simmering over medium-high heat, add the half cup of rhubarb and simmer for 3-5 minutes.  You want the texture still crisp for serving, but relaxed from cooking.  Remove the rhubarb with a slotted spoon and reserve the water. *This will be for if you want to top the fish with rhubarb chunks.

To that water, add the other one cup of rhubarb to the same water and continue to simmer.  If too much has evaporated to cover the rhubarb, add more water 1 tablespoon at a time.  Simmer this for 10-15 minutes until the rhubarb is tender, breaking apart, and almost dissolving. 

Once you have all the flavor out of the rhubarb, strain and discard the rhubarb, returning the liquid to the pot.  Add the white wine.  Boil the liquid until it has reduced to approximately 2 tablespoons.

Reduce the heat on the stove and begin whisking in butter into the liquid, little bits at a time, until it is all melted and incorporated. Add simmered rhubarb back to the sauce (if using) with honey, salt, and white pepper.  Taste – add more of the seasonings or honey to your pallets tastes.

For the fish:  In a separate large skillet over medium heat, melt 2 tablespoons butter.  Season your fish with salt and pepper on both sides.  Once the pan is to temperature (good test is when a drop of water sizzles), add the fish to the pan, but do not over crowd.  Work in batches if you need to.  Wait a few minutes until the fish releases from the pan and flip over.  Cook an additional few minutes until fish is opaque.

Serve fish on plate and top with rhubarb beurre blanc.  A creamy mashed cauliflower or roasted asparagus would compliment this meal nicely.

Happy Beurre Blanc’ing!!!

*Beurre Blanc recipe is adaptation from CookEatShare.com