Making a Trout Menuire Cooked Fish Recipe Part 3

Video Transcript

" Hi! I’m Louis Ortiz on behalf of Expert Village Today we’re going to show you a real basic procedure, but it’s a classic French method, and it’s called beurre noisette. What happens is we’re taking whole butter and we’re browning it on purpose inside a sauté pan. Now, most sauté pans. I’ve got a non-stick Teflon sauté pan. The majority of them are made from aluminum and it conducts heat really fast. As this butter starts to brown, I want to cut that fire off because I don’t want it to go any further than it needs to be. In this particular technique, we’re using a conjunction with another video. We showed you how to prepare a Trout-Menuire. The Trout-Menuire is classically topped with beurre noisette parsley, and lemons as well. I’m going to go ahead and crank up my fire here and allow this butter to cook down. Now, in many of the previous videos, we’ve been preparing dishes with clarified butter. In this sense we want to use whole butter because we actually want the milk solids in there so that they can start to brown. What happens is it cooks along and as it gets a little darker, it develops this nutty aroma because the solids start to brown and kind of infuse flavor into the rest of the butter itself. This is a neat trick to use. It’s just a brown butter, we don’t want a black butter. There’s a window of opportunity that you kind of need to cut the fire off and leave it alone at. We’ll show you what that looks like. I’m going to get some froth first, obviously. Just a tiny bit more in there and I’m just going to keep this moving. As you’ll notice, the solids have kind of come up to the top. Here the sizzle, that’s kind of what we want so we know we’re actually cooking something and not just heating it up, and those would be solids. Again, as it goes along we’re just going to sit here and watch it. This is something that you have to keep an eye so it doesn’t get away from you because it’ll go from brown to black very quickly if you don’t. What you can see is just some little brown flex. They’re not black but they’re just kind of a golden bronze color. That’s actually what we’re after. What’s happen is we’ve taken the milk solids and we’ve kind of browned those so that this nutty aroma and these nutty flavors infuse into the butter, and that’s what we’re after. Again, turn the fire off immediately when you start to see a little bit golden brown in those solids and pull the pan off the fire because this aluminum is conducting quite a bit of heat. It retains heat too even after the fire’s done. That’s exactly what we’re looking for. If you want to come back and join us, we’re going to go ahead and dress up the plate with this as a finishing sauce. "