Navarro Cream Sauce with a Puree of Oven Roasted Beets for White Fish or Scallops
- 1 medium red beet
- 1 cup Verjus
- 2 sprigs thyme
- 1/2 peeled and finely diced shallot
- 2 bay leaves
- 1/4 cup clam juice
- 1/3 cup heavy cream
- 3/4 cup unsalted butter
- 1/4 tablespoon fresh lime juice
- 1/4 cup of fresh red grape juice
- salt and white pepper to taste
Wrap beet in aluminum foil with a dash of olive oil and oven roast for approximately 1 hour 20 minutes at 400º.
In a saucepan, combine Verjus, shallots, thyme and bay leaves; simmer and reduce by half. Add clam juice and reduce. Add heavy cream, bring to below simmering point and reduce by 1/4. If sauce gets too close to boiling point, take off heat then continue.
Peel and cut roasted beet into quarters and puree with sauce until completely incorporated. Stir in lime juice and fresh grape juice. Add salt and white pepper to taste. Strain through a very fine sieve.
Serve over any grilled or sautéed white fish or scallops.
Makes Five 2.5-3 oz servings
Silver Canul
The Little River Inn
Little River, CA
The Little River Inn
Little River, CA