Best 3 Seafood Sauce Sauce Mariniere De Georges Blanc Recipes

Indulge in a culinary journey to the coastal regions of France with Sauce Marinière, an exquisite seafood sauce originated by the renowned chef Georges Blanc. This classic sauce is a symphony of flavors, combining the briny sweetness of seafood with the aromatic richness of white wine, shallots, and herbs. Its versatility shines as it complements a variety of seafood dishes, from delicate fish fillets to succulent shellfish.

Embark on a culinary adventure with our comprehensive guide, featuring three distinct variations of Sauce Marinière. The traditional recipe captures the essence of this timeless sauce, while the modern interpretation adds a touch of contemporary flair. For those seeking a vegan alternative, a plant-based version offers a delightful symphony of flavors without compromising on taste. Dive into the world of Sauce Marinière and elevate your seafood dishes to new heights of culinary excellence.

Here are our top 3 tried and tested recipes!

SEAFOOD SAUCE (SAUCE MARINIERE DE GEORGES BLANC)

Seafood sauce (Sauce Mariniere De Georges Blanc) image

Provided by Craig Claiborne

Categories dinner, condiments, sauces and gravies

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
1/4 cup pureed shallots and onions (see recipe)
1 teaspoon finely minced garlic
1 cup wine court-bouillon (see recipe)
2/3 cup hashed tomatoes (see recipe)
1/2 teaspoon finely chopped fresh thyme or half the amount dried
1/8 teaspoon pulverized dried bay leaf (see note)
1/4 cup water
2 tablespoons lemon juice
1/4 pound butter cut into 12 slices
2 tablespoons finely chopped chives or green onion
2 tablespoons finely chopped fresh basil or 1 teaspoon dried
2 tablespoons finely chopped chervil or parsley
1 tablespoon finely chopped fresh tarragon or half the amount dried

Steps:

Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat.
In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat.
To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 8 milligrams, Sugar 2 grams, TransFat 1 gram

FISH FILLETS WITH SEAFOOD SAUCE (FILETS DE POISSON A LA MARINIERE)

Fish Fillets with Seafood Sauce (Filets de Poisson A la Mariniere) image

Provided by Craig Claiborne

Categories dinner, main course

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 thin, skinless, boneless fillets of flounder or sea bass, each weighing about 1/4 pound (see note)
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
Cold water
Seafood sauce (see recipe)

Steps:

Preheat oven to 500 degrees.
Sprinkle fillets with salt and pepper to taste.
Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.

GRAND MARNIER SAUCE

Grand Marnier Sauce image

This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.

Provided by MARIA MAC

Categories Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

3/4 cup butter, room temperature
1 cup freshly squeezed orange juice, strained
2 tablespoons sugar
1 teaspoon finely grated orange rind
1/4 cup Grand Marnier

Steps:

Slice butter into 1/4-inch slices.
In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
Increase heat and bring to boil.
The mixture will thicken and become syrupy.
Whisk the mixture and add the butter, piece by piece.
When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6

Tips:

Use the freshest seafood possible. This will ensure that your sauce is packed with flavor.
Don't overcook the seafood. Overcooked seafood will be tough and chewy.
Use a variety of seafood. This will add depth and complexity to your sauce.
Don't be afraid to experiment with different flavors. You can add herbs, spices, and other ingredients to your sauce to create a unique flavor profile.
Serve your sauce immediately. This will ensure that it is at its best.

Conclusion:

Sauce marinière is a delicious and versatile sauce that can be used with a variety of seafood dishes. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and elegant sauce to serve with your seafood, give sauce marinière a try. You won't be disappointed!