Orange Butter & Rosemary Sauce

This orange butter and rosemary sauce recipe is a fun twist on a traditional French Beurre Blanc sauce! With orange zest and a hint of rosemary, it pairs perfectly with our Arctic char or any sustainable Skipper Otto seafood, from our flash-frozen fish fillets to shellfish! Simply serve alongside your choice of pan-fried fish and sides, and you've got yourself a quick (and delicious!) dinner.

Ingredients

• 2 small oranges (or 1 large)
• 1/2 cup white wine
• 2 teaspoons minced shallots
• 1 sprig fresh rosemary
• 1/2 pound cold, unsalted butter
• Salt & Pepper to taste (white pepper preferred)

Directions

Make a syrup with orange zest, orange juice, wine and shallots:

1. Zest half of one orange (2 teaspoons)
2. Juice two orange (about 3/4 cup)
3. Finely dice shallots
4. Put juice, zest, wine, shallots in sauce pan on medium high heat
5. Place full sprig or dice rosemary leaves and place into sauce pan
6. Cook until it is syrupy and almost gone
7. Strain shallots / rosemary, and add back the remaining sauce to the sauce

Slowly whisk in butter:

1. On low heat, whisk in the cold butter continuously and vigorously, 1 tablespoon at a time
   Note: Butter is the only emulsifier for this sauce, so slowly add it and continuously stir for a silky smooth texture - do not let the sauce boil!
2. Add salt and pepper to taste

Prep time: 5 mins / Cook time: 20 mins
Servings: 4 servings

Adapted from a recipe by Simple Recipes / Elise Bauer

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