| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Waitrose2 | 4 | Servings | |
INGREDIENTS
| 4 | Wild Salmon Fillets, each | |
| weighing | ||
| approximately 150g | ||
| 5 1/2 oz | ||
| 30 | President Unsalted Normandy | |
| Butter melted 2tbsp | ||
| Salt and white pepper | ||
| 2 | Shallots, finely sliced | |
| 30 | White wine vinegar, 2tbsp | |
| 90 | Muscadet, 6tbsp | |
| 30 | Waitrose Double Cream | |
| 2tbsp | ||
| 150 | g | President Unsalted Normandy |
| Butter diced 5 1/2 oz | ||
| Lemon juice | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 691
Calories From Fat: 518
Total Fat: 58.6g
Cholesterol: 231.4mg
Sodium: 165.3mg
Potassium: 998.6mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 39.7g