Add Orange Tarragon Beurre Blanc Sauce to Your Cooking Rotation

Hey, Jack, cooking one the blues. So here we are in the London, Connecticut. I’m gonna do a orange tarragon bear blanc. Okay. So we do, gimme a little bit of grab on you, Josh. Okay. Bob brought some of these oranges, but nice. Okay. Okay. A little bit of tarion. Okay. I’ll put a little bit of ground on ye I won’t drink. We get complaints up on YouTube, drinking out of the bottle. Not supposed to do that. Okay. So I’m just gonna let that kind of slow simmer, gimme that tuna over the track. And I got some fishermen brought me some beautiful fresh tuna.

So, so I already cut half of it off. I wanted to show y’all. So let’s cut a day ago. Look at that beautiful yellow finfin tuna. Cut that red line off it. Okay, I cut a little bit too much off, then we cut the skin off. Okay. Sorry, Bob. Almost got some on your shoe there. Look at that. That’s beautiful. The bounty of the sea. We’re gonna cook some, pens here. Some up. So you got our orange butter sauce cooking down real good. I put just, I’m gonna put just a little bit of heavy cream. I know some of your purists don’t like the bare block with a butter sauce, but I do.

Okay. I put a little salt and pepper. Okay. I’m not gonna put any flour on this. It’s just gonna pan sear it. If you get that butter, you know what we’re doing it. Get, let, let that butter really foam up and start to turn brown. That way we know you got your hot skillet. It started to turn brown out.

Okay, I’m gonna switch burners. And this one here is a little hotter. Okay. The orange butter sauce. I’ll put a little bear a little butter. Okay. So it is the timing. Perfect, man. That’s like a, that’s like a five minute dinner right there, right The sauce.

Nice sear on that, on that tuna. All right. That’s it. Seared, medium rare. All that’s it. Should, should grab a taste of that, huh I’ll be right back. Alright, let’s try it out. Oh yeah. Look at that. Nice. Nice. Medium. Rare. Those one of my favorite sauces. Mm, wow. Pretty darn good. If I do say so.

Especially was caught like just, two days ago. Is Daddy Jack’s cooking with the blues. new London down here at Chaplain’s restaurant. And, just, it’s a pleasure to do these videos with Bob Jacko on camera and Bob does all the internet work for me. Bob Jacko Productions. thank you very much. I hope you enjoy these and keep watching us. We appreciate your support. Bye now. Bye.

Here’s a recipe:

Here is one possible way to make it:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• Season four salmon fillets with salt and pepper and place them on the prepared baking sheet. Drizzle with some olive oil and bake for 15 to 20 minutes or until the salmon flakes easily with a fork.

• While the salmon is baking, make the orange tarragon beurre blanc sauce. In a small saucepan over medium-high heat, combine 1/4 cup of white wine, 1/4 cup of orange juice, 2 tablespoons of white wine vinegar, 2 tablespoons of minced shallots, and 2 teaspoons of chopped fresh tarragon. Bring to a boil and reduce until only about 2 tablespoons of liquid remain, stirring occasionally.

• Reduce the heat to low and whisk in 1/2 cup (1 stick) of cold butter, one tablespoon at a time, until the sauce is smooth and creamy. Do not let the sauce boil or it will separate. Season with salt and pepper to taste.

• Serve the salmon with the sauce spooned over it. Garnish with more fresh tarragon if desired.

 


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