Salmon Beurre Blanc recipe

POACHED SALMON SCALLOPS WITH LEEKS, CUCUMBERS AND SORREL BEURRE BLANC:

Stock:
1 cup dry white wine
1/2 cup water
3 tbl minced shallots

Sorrel Beurre Blanc:
1 cup dry white wine
1/2 cup white wine vinegar
1/2 cup minced shallots
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
1/4 pound soft butter
1/4 cup finely chopped sorrel

Salmon:
4 (6-ounce) salmon scallops (salmon steaks)
2 tbl butter
1 tbl minced shallots
1 cup peeled, seeded, and very thinly sliced cucumber
2 cups trimmed, julienned and well-rinsed leeks
1/4 tsp salt
1/4 tsp pepper

Stock: combine the ingredients in a small saucepan, cover and simmer 15 minutes

Sorrel Beurre Blanc: In a 3-quart saucepan, reduce the white wine, vinegar and shallots so that only 2 tablespoons of liquid remain. Add the cream and continue to reduce to 1 1/2 cups (about 15 minutes). Be careful of overreducing or sauce will eventually separate into butter floating on cream. (If a perfectly smooth sauce is desired, strain to remove shallots) Add the salt and pepper. (you will add the butter and sorrel later).

Salmon: The salmon scallops should be large and thin enough so that each can be easily folded in half to form a pocket; if necessary, put each piece between wax paper and gently pound until the piece is 1/8"-1/4" thick. Set aside.
Preheat the oven to 450. Melt the butter in a sauté pan. Add the shallots and sauté until they have softened. Add the cucumber, leeks, salt and pepper and sauté until tender, about 4 minutes.
Put a quarter of the vegetable mixture (above) on half of each salmon scallop and fold the other half over to enclose the filling. Arrange the packets in a buttered baking dish or individual casseroles. Pour the stock over the salmon. Cover flush with buttered parchment paper or wax paper and bake for 12-15 minutes or until just cooked through.

To serve: While the fish is poaching, bring the Beurre Blanc reduction to a boil. Turn off the heat and whisk in the softened butter you’ve set aside (see Sorrel Beurre Blanc directions again, above), bit by bit, stirring constantly. Add the sorrel. Keep warm (but don’t allow to come to a boil!) until the fish is done.
When the fish is done, remove it from the poaching liquid with a slotted spatula. Blot well with paper towels before arranging on the dinner plates. Spoon 2 ounces of the Sorrel Beurre Blanc over each portion. Serve at once (serves 4).

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Salmon Beurre Blanc recipe by 


Tags

food, salmon, recipe

Eugene wedding photographer and destination wedding photographer. Matt Emrich Photo photographs weddings and engagements throughout Oregon, the Pacific Northwest, and in over 33 countries around the globe. Visit me at mattemrichphoto.com

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Comments

  • Dave Sandersfeld
    Dave Sandersfeldalmost 6 years ago

    coooool writing! value-added!!!! I love it

  • These take a little while to prepare but man, are they good!

    – Matt Emrich

  • SKNickel
    SKNickelalmost 6 years ago

    Sounds delicious.

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