Wild salmon with beurre blanc nantais

4 servings

Ingredients

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

Directions

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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