Shad Roe with Roasted Bananas and Chardonnay Butter.(Recipe)

From: Art Culinaire | Date: March 22, 2001| Author: O'CONNELL, PATRICK | Copyright information

For the Chardonnay butter sauce, in a medium saucepan, bring the Chardonnay, vinegar, and shallot to a boil. Reduce the heat and maintain at a simmer until reduced to a syrup consistency, about 15 minutes. Remove from the heat, discard the shallot, and strain through a fine mesh sieve. Season and set aside keeping warm.

For the bananas, in a medium saute pan, heat the butter over medium heat. Dust the banana slices with flour, patting off any excess. Sear the bananas on ...

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