Seafood with Orange Beurre Blanc Sauce

I took this recipe from simplyrecipes.com. I happen to have such a bountiful stock of oranges since it is near Chinese New Year. When i made the sauce, I thought it was a bit too runny so I also added a teaspoon of flour to try to thicken it. The winning ingredient is definitely the butter. Spread it on your fish & even the rice, delissimo! Oh, i forgot to put salt & pepper & the wine too haha... it still tasted great!

http://simplyrecipes.com/recipes/orange_beurre_blanc_sauce_for_seafood/

Beurre Blanc is a French sauce ("white butter") based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott's Seafood in Folsom, California, presented by Chef David Lamonica.

Orange Beurre Blanc Sauce for Seafood Recipe

INGREDIENTS

2 oranges
1/2 cup white wine
2 teaspoons minced shallots
1/2 pound (2 sticks) unsalted butter --> Note 1 stick = 1/4 x 250gr. About 1/3 of a butter block (200gr)
Salt and white pepper

METHOD

1 Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

2 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.

3 Add salt and pepper to taste.

Makes about 1 cup.