Ingredients
Creamy Beurre Blanc
Crispy Shallot
1 shallot
thinly sliced
2 Tbsp corn starch
salt
Trim and blanche beans.
Step 2
Stop cooking with an ice water bath.
Step 3
Drain and set aside to dry.
Step 4
Add chopped bacon to a cold pan and render over medium heat until crispy.
Step 5
Remove and drain crispy bacon.
Step 6
Add trimmed and peeled pearl onions to hot bacon fat pan. Cook unti they begin to brown/ blister.
Step 7
Add clean mushrooms to onions and suate
Step 8
Reduce heat to low and add garlic.
Step 9
Salt and Pepper to taste
Creamy Beurre Blanc
Step 10
Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Step 11
Add the 1/4 cup heavy cream and salt and bring to the boil.
Step 12
Whisk together 2 tbsp cream and corn starch. Whisk in to pan.
Step 13
Reduce heat to medium/ low. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Step 14
Pour over The prepared beans
Crispy Shallot Topping
Step 15
Toss thinly sliced shallots with corn starch. Until well coated.
Step 16
Fry them in 350 degree oil until crispy
Step 17
Remove, drain, lightly salt and use to top your prepared dish.