Filet de Rascasse Poêlé, Beurre Blanc (Avec Asperges)
Pan-Seared Scorpionfish Fillet with Beurre Blanc (with Asparagus)
Yes, keto as served. About 5g net carbs per serving, lower than 6 in 10 French dishes.
What it is
A tender fillet of scorpionfish, pan-seared to perfection, served with a classic, tangy beurre blanc sauce (emulsified butter with white wine and shallots). Accompanied by fresh asparagus.
Key ingredients
Scorpionfish fillet (rascasse), unsalted butter, dry white wine, shallots, lemon juice, heavy cream (optional for stability), fresh asparagus, salt, pepper.
Optional tweaks
Ensure the beurre blanc is made without flour or cornstarch. Request the sauce on the side to control portion, if desired. Confirm asparagus is simply steamed or blanched.
Watch out for
Beurre blanc can sometimes be thickened with a touch of starch; often served with potatoes or rice which must be omitted.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the French menuAll 1,170 French dishes ›
