| 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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