Name: Wild Salmon with Beurre Blanc Nantais
Ingredients: 4 Wild Salmon Fillets; each weighing; ; approximately 150g; ; (5 1/2 oz); 30 ml President Unsalted Normandy Butter; melted (2tbsp); Salt and white pepper; 2 lg Shallots; finely sliced; 30 ml White wine vinegar; (2tbsp); 90 ml Muscadet; (6tbsp); 30 ml Waitrose Double Cream; (2tbsp); 150 g President Unsalted Normandy Butter; diced (5 1/2 oz); Lemon juice; Salt and freshly ground black pepper

This is quite essential for maintaining the purity of doctrine and for guarding the holiness of the sacraments. Churches that are lax in discipline are bound to discover sooner or later within their circle an eclipse of the light of the truth and an abuse of that which is holy. Hence a Church that would remain true to her ideal in the measure in which this is possible on earth, must be diligent and conscientious in the exercise of Christian discipline. The Word of God insists on proper discipline in the Church of Christ (Mt. 18:18; 1 Cor. 5:1-5, 13; 14:33, 40; Rev. 2:14, 15, 20).

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
Dairy		Waitrose2	4	servings

INGREDIENTS

4		Wild Salmon Fillets; each weighing
		; approximately 150g
		; (5 1/2 oz)
30	ml	President Unsalted Normandy Butter; melted (2tbsp)
		Salt and white pepper
2	lg	Shallots; finely sliced
30	ml	White wine vinegar; (2tbsp)
90	ml	Muscadet; (6tbsp)
30	ml	Waitrose Double Cream; (2tbsp)
150	g	President Unsalted Normandy Butter; diced (5 1/2 oz)
		Lemon juice
		Salt and freshly ground black pepper

INSTRUCTIONS

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.

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