buerre blanc red snapper and braised green beans

[tuned]

Buerre Blanc Red Snapper
Braised Green Beans

Snapper
Green Beans
Bacon
Shallots (wheels)
Garlic (wheels)
Unsalted Butter
Heavy Cream
Pepper corns
Thyme
Bayleaf
White Wine

Buerre Blanc
In pot put:
White Wine
Peppercorns (some)
Bay leaf (2-3)
Thyme (3-4 stalks)
Shallots
Reduce white wine to nearly dry/nothing (au sec)
Add Cream & Reduce half (thick bubbles)
Add warm butter/whisk in
Season with salt
Use strainer when pouring out

Braised Green Beans
cut Bacon widthwise into .5 inch cuts
put into hot pan and stir until it's white and foamy
slowly reduce to medium low heat
add shallots and garlic full sweat
add some thyme
flour to suck up the oil
some white wine
a decent amount of chicken stock
add haircot verts
cook/boil until desired crunchiness
season with salt

Red Snapper
Heat oven to 350
coat with salt and flour
slash the skin a little to prevent curling
heat oil up in pan
put snapper on pan
semi brown/sear the top and bottom
for bottom, push down to prevent curling
put pan in oven
fish is ready when it flakes easily (breaks apart easily)

put buerre blanc on red snapper
done