Ingredients
- 1 tbsp shallots, very finely chopped
- 2 tbsp white wine vinegar
- 1½ tbsp dry Vermouth
- 1½ tbsp fresh squeezed lemon juice
- ½ cup whipping cream
- 1 cup unsalted butter
- salt and white pepper to taste
Directions
- Combine shallots, vinegar, Vermouth and lemon juice in a small saucepan. Cook over high heat until most of the liquid has evaporated 1-2 minutes. Add cream and cook over medium heat and reduce until thickened. Remove from the heat, cover and set aside until required. When you're ready, gently reheat the mixture, add the butter, salt and white pepper, and whisk until the butter has melted. Add any herbs you'd like to use (tarragon, chives or dill) and combine gently just prior to serving. Spoon a small portion of Beurre Blanc onto each warmed serving plate and place the grilled fish or vegetables on top. Garnishing the final dish with microgreens or a sprig of the herb used in the sauce is a nice finishing touch.
Crisp Pan-Seared Salmon
- 1 tbsp olive oil
- 4 6-ounce centre cut salmon filets, at least 1" thick or more
- Maldon Salt
- Pepper, fresh ground
Directions
- Season the salmon on both sides with salt and pepper. Place a sauté pan over high heat. When a drop of water skittles on the surface, add the oil. Tilt the pan to coat the bottom evenly and heat the oil until almost smoking about 30 seconds. Sear each salmon filet skinned side up until it's golden brown about 4 minutes. Flip the salmon over, lower the heat to moderate and sear until just cooked, about 3-4 minutes longer.
- To serve, spoon some beurre blanc on a warmed dinner plate. Place a row of sauteed fingerling potatoes or roasted asparagus in the middle of the plate, then place a pan-seared salmon filet on top. Garnish with micro greens or whole chives if you wish. Repeat with each place setting. Serving immediately. Yum-yum.
