Salmon & Beurre Blanc Sauce
Beurre blanc, a French butter sauce!
Ingredients
- 2 fillets fresh salmon
- 1 small shallot
- ⅓ cup dry white wine (80 ml)
- 1 tbsp white wine vinegar
- 4,5 oz unsalted butter (125 g), ice cold and diced
- pepper
- salt
Instructions
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Season the salmon with pepper and salt. Then steam it. If you don’t have a steamer, use a pasta pan. Pour a little water in the pan and place the pasta pan on top. Then place a piece of cling film in the pasta pan and top with the fresh salmon.
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Cover the pan and place it over media-high heat. Bring the water to a boil and steam the salmon for about 7 to 8 minutes depending on the thickness of your salmon steaks until cooked through.
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Once the salmon is steamed, take the pan off the heat but leave the fish in it for now. Peel and chop the shallot finely. Then add a little butter to a medium saucepan and place it over medium heat until melted.
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Once melted, add the chopped shallot and a pinch of salt and pepper.
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Gently fry the shallot in the butter for about 5 minutes. Then pour in the white wine and vinegar.
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Let the shallot cook in the vineagr until it has more or less disappeared. Turn the heat low now. Then little by little stir in the ice cold diced butter using a fork.
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Do this very slowly. In the end you should end up with a thickened sauce. Check the seasoning and add extra pepper or salt to taste.
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Place the steamed salmon onto hot plates and drizzle with the beurre blanc butter sauce. Serve immediately.