Grilled Seafood with Beurre Blanc, Made at Camp

This recipe came out of wondering whether a little French cooking could be had from the simple grilling of seafood you do at a BBQ or on a camping trip.

You grill over charcoal exactly as you always would. Then you spoon over beurre blanc, the classic French sauce, and a shake of Dish, our seasoning, and the meal turns into something closer to gastronomy.

Beurre blanc translates literally as “white butter sauce”. The name alone tells you how well it will sit with grilled seafood.

Beurre blanc uses white wine, and grilled seafood with beurre blanc pairs beautifully with white wine, so use some in the sauce and drink the rest with the food.

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Dish Symphony No.2 Dish Symphony No.3 Equipment A BBQ set and charcoal A small pan or a deep frying pan for the sauce

Ingredients For the beurre blanc White wine (or champagne): 120 ml Salted butter: 100 g (keep it in the cool box until the moment you use it, thoroughly chilled) Onion: 1/4 Lemon (juice): 1 tsp Salt: as needed (sea salt is best) Dish: whichever you like Seafood: whatever you like If you want to make twice as much beurre blanc, double each of the quantities.

How to make the beurre blanc

Preparation

• Chop the onion as finely as you can.
• Cut the salted butter into 3–4 cm cubes.
  
  

Method

1. Put 1/4 onion and 120 ml of white wine into the pan, bring it to the boil over a high heat for about 3 minutes, and once the liquid has reduced by about half, turn the heat down to low.
   
   
   
2. Reduce it for about 2 minutes over that low heat, then add 1 tsp of lemon juice.
3. Turn the heat very low and add 2 cubes of butter. Before they have melted completely, when they have just gone soft, add the next 2 cubes of butter.
   

   Repeat this, adding two at a time, always. If the pan gets too hot the sauce will seize and the recipe will fail. The moment you think it may be getting too hot, take the pan off the heat and let it cool while you work. When you heat the butter, do not melt it — soft is far enough.

4. Once all the butter is mixed in, season with salt and it is ready.
   (Aim for a point where it tastes very slightly too salty on its own.)
   
   

How to eat it

1. Grill the seafood.
   
2. Just before you eat, spoon over the beurre blanc and add a pinch of Dish in whichever blend you like.