Claunch butter sauce

Somebody gave outdoor chef Chris Claunch some steelhead filets and he turned them into something to die for. This is like the most beautiful fillet of fish that I have ever seen. It's ruby Red took that beautiful steelhead fillet and I made a champagne beurre-blanc sauce for it. It is a sauce that you can make and can be part of like an elk camp or a hunting camp because all beurre-blanc is, is a butter sauce. So to make the beurre-blanc sauce, you literally take shallots and balsamic vinegar about two tablespoons of each in a large saucepan and you reduce it until it becomes a tar, and then you add champagne and you reduce that again until it becomes a tart or a paste in the middle of the pan. And then you just take pieces of butter and add them one at a time with a whisk until you get this delicate super creamy sauce. And then you take some toasted almonds and lay them across the filet that you cook with the skin. On one side, we cook it on the flat top, but you could cook it on one of the iron skillets that you use when you get out camping and you're not backpacking and right when it's about done, lay toasted almonds over the top and then just coat the entire filet with this beurre-blanc And I got the greatest compliment of all. I had a couple of customers said they did have to lick their plate. Speaker1: If I were in their place, I'm sure I would do the very same thing.