Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as with grilled fish.Print
Vanilla Butter for Shellfish
2 shallots, minced
1 Tahitian Vanilla Bean, Split lengthwise
2 cups dry white wine
1 teaspoon white wine vinegar
2 tablespoons heavy cream
4 ounces cold butter (8 tablespoons, or 1 cube)
salt and pepper to taste
Place the shallots in a saucepan with the vanilla bean, wine and vinegar. Bring to a boil and reduce mixture until 1/4 cup of liquid is left.
Add 2 tablespoons of heavy cream and bring mixture back to a boil. Add the butter, cut into pieces, and mix with a whisk until mixture thickens. Remove from heat.
Remove vanilla bean and scrape the seeds into the mixture. Add salt and pepper to taste.