The idea of adding herbs to a beurre blanc sauce is from Jerry Traunfeld’s Herb Farm Cookbook. He suggests a variety of herbs, adding about a third to a half cup depending on the herb. In playing around with different combinations, I discovered this spectacular blend of cedrón and cilantro. Neither herb dominates, and they compliment each other beautifully. Use this sauce on pan-fried or poached white fish (such as flounder fillets, or reineta in Chile), and you’ll turn a quick, easy meal into something special.

A final note on quantities. I started out with about a cup of small to medium-sized cedrón leaves. After pulling off the tough vein that runs up the middle of the leaf, I had a half cup (packed).

Lemon verbena and cilantro sauce for fish

4 tablespoons unsalted butter, divided
3 tablespoons chopped shallot
3/4 cup white wine
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1/2 cup (packed) lemon verbena leaves
1/3 cup (packed) cilantro leaves

Melt two tablespoons of butter in a saucepan and saute the shallot until translucent. Add the white wine, lemon juice, and salt and reduce to about one-third cup. Remove from the heat and quickly whisk in the remaining two tablespoons of butter. The sauce will emulsify. You can set it aside at this point and then reheat it right before finishing.

To finish the sauce, pour hot water into the blender to heat the glass pitcher. (Traunfeld pours the water over the herbs in the blender to heat them, too, but I find it easier to just heat the pitcher.)  Place the herbs and the hot (or reheated) sauce into the blender and process until smooth. Serve immediately.

Poached fish fillets with orange sauce

6 tablespoons unsalted butter (divided), at room temperature
2 tablespoons minced shallot
2/3 cup dry white wine
1/3 cup orange juice
3 slices ginger (about the size of a quarter)
1/4 teaspoon salt
2 teaspoons orange zest
1 tablespoon Cointreau (optional)
a squeeze of lemon juice
fresh mint, minced (for garnish) 

For the poaching liquid:
2 cups water 2 tablespoons vinegar
1 teaspoon salt
a few slices of onion
1 bay leaf 

4 fish fillets (such as pomfret or flounder)

Melt 2 tablespoons of the butter in a saucepan and add the shallots. Sauté until translucent (about a minute). Add the wine, orange juice, and ginger slices, then reduce by half. Strain into a measuring cup; if you have more than 1/2 cup, reduce further. Return the sauce to the pan and set aside while you poach the fish.

Combine all the ingredients for the poaching liquid and bring to a simmer. Add the fish fillets. If necessary, add additional water to cover. Gently simmer the fish until just done (it only takes a few minutes for thin fillets). It is important that the water does not fully boil, as this can cause the fillets to break apart. When done (I gently cut into one to check), remove to a platter and blot dry with paper towels. Keep warm while you finish the sauce.

To finish the sauce, bring the reduced liquid to a boil. Whisk in the butter, one tablespoon at a time. The sauce should be emulsified, like a vinaigrette. Add the orange zest, salt, Cointreau, and lemon. Taste for salt, then serve over the fish, garnished generously with the mint.