I prepared this today for 7 (5 adults, 2 teenagers.) I served this with rice pilaf, steamed broccoli (and dinner rolls). The buerre blanc is easily prepared the day before. I reheated it in a double boiler on low until serving time. I fried the fish hours before my guests were to arrive, let cool, topped it, and refrigerated covered until I was ready. I doubled the sauce, used 16 pats of butter (only this once), and used the whole 8-oz container of heavy cream (instead of 2/3 cup). For seven servings, this was perfect. I used tilapia which is thinner than one inch so I fried them for a shorter amount of time. The results, the same as (most) all the other reviewers. They raved. Fresh chives and thyme are a must. The green vegetable balances the plate with color. Spoon the sauce around the fish as the recipe states because the topping looks wonderful. This is a fine, restaurant-quality meal that any host(ess) will be proud to serve, as I was. Thank you for this keeper.
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