Wild salmon with beurre blanc nantais
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Wild Salmon Fillets; each weighing | |
| ; approximately 150g | ||
| ; (5 1/2 oz) | ||
| 30 | millilitres | President Unsalted Normandy Butter; melted (2tbsp) |
| Salt and white pepper | ||
| 2 | larges | Shallots; finely sliced |
| 30 | millilitres | White wine vinegar; (2tbsp) |
| 90 | millilitres | Muscadet; (6tbsp) |
| 30 | millilitres | Waitrose Double Cream; (2tbsp) |
| 150 | grams | President Unsalted Normandy Butter; diced (5 1/2 oz) |
| Lemon juice | ||
| Salt and freshly ground black pepper | ||
Directions
THE BEURRE BLANC
To make the beurre blanc, place the shallots, vinegar and wine in a pan and reduce until there is almost no liquid left.
Add the cream and heat gently. Whisk in the butter a little at a time, never allowing the sauce to boil. Season with lemon juice and a little salt and black pepper.
Brush each salmon fillet with melted butter and season with salt and white pepper. Place under a preheated grill for 5-6 minutes. Allow to rest for 2 minutes.
Serve with the beurre blanc and freshly steamed new potatoes.
Converted by MC_Buster.
NOTES : This classic salmon dish comes from Nantes. Served simply with new potatoes and a green salad, this is a real summer treat.
Converted by MM_Buster v2.0l.