Looking for more experienced hounds to help out with what I'm wanting to do here, and guide me in the right direction, please.
We're making halibut tonight for VIPs (6 people total) coming over tonight for a special meal. My wife and I have made halibut several times in the oven with light seasoning, just lemon, salt, drip of olive oil, and it always turns out fantastic. HOWEVER, the accompaniments we've made in the past for guests always fall flat. I try to make different sauces, once I made a red pepper sauce, but it just didn't jive.
Tonight I want to make a beurre monte (I've made a plain one before and thought it lovely) but I also want to use the homemade clear fish stock I've had frozen for several months (now thawing) and possibly some dry white wine and shallots. At least that's the flavor profile I'm going for in my head.
My questions: After I begin the beurre monte can I add a stock/wine reduction to it without it breaking? I've searched on the web, but can't seem to find the answer to this anywhere. Then, of course, I'd also like to add in finely minced shallot. I just don't know if the emulsion will break when I add in so much liquid.
Follow up question: if I'm headed in the wrong direction with this, what other sauce would you make, that would take me in a similar vein flavor/texture wise? I have all the usual staples, flour, cream, etc., but don't have much expereince making complex sauces, only beurre monte, frankly.
Any help is greatly appreciated -- I'm trying to make this a spectacular night food-wise.
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