| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
Carrot |
| 1 |
|
Stalk celery |
| 1 |
|
Shallot |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Chopped fresh thyme |
| 6 |
|
Fresh salmon filets; 6-oz each |
| 1 |
qt |
Whipping cream |
| 4 |
tb |
Butter; at room temperature |
| 2 |
c |
Chardonnay wine |
| 2 |
|
Shallots; finely chopped |
INSTRUCTIONS
SAUCE BEURRE BLANC
1. Coarsely chop the carrot, celery, and shallot; place them in a large
stockpot. Add the bay leaf and thyme and approximately 2 cups water, or
just enough to cover the fish. Bring to a boil over medium heat; reduce
heat to a simmer and place the fillets in the simmering water. Cook until
just tender, approximately 6 to 8 minutes.
2. With a slotted spoon, remove the fillets and arrange on a warmed
serving platter. Cover with Sauce Beurre Blanc.
1. Place the cream and the butter in a heavy saucepan; bring to a boil
over medium heat. Immediately reduce heat and simmer until reduced by half,
approximately 15 minutes.
2. Meanwhile, pour the wine into another saucepan; add the shallots and
reduce over medium heat to 1/4 cup, approximately 15 minutes.
3. Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to
blend flavors. Strain to remove shallots.
ORION ROOM
NICOLLET MALL, MINNEAPOLIS
WINE: WILLIAM HILL NAPA
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”