View From The Glen

Sunday, November 16, 2008

Salmon in Beurre Blanc

The Just Be dinner party

Wrap a head of garlic in foil and pop into a 400 celsius oven, along with medium, scrubbed, baking potatoes. Remove garlic after 40 mins and let cool. Leave potatoes for 20 more minutes or until cooked.

Slice off potato tops and scoop out centres. Squeeze roasted garlic into potato and mash with butter or sour cream, 1/4 c grated cheddar, some dijon, and spoon back into potato shells. Grate cheese on top and bake an additional 15 minutes or until heated through.

Beurre Blanc
Take 1/4 c dry white wine and 1/4 c white wine vinegar. Add finely minced shallots and bring to boil over high heat. Simmer until reduced by half (about 6 minutes). Add 3-4 tbsp whipped cream, and whisk in 4-8 tbsp butter 1tbsp at a time, until smooth and velvety. (Do not let boil - it should be the consistency of a creamy hollandaisse sauce.). Add a couple of drops of fresh lemon juice and salt and pepper to taste.

Season salmon fillets if desired. Poach in white wine and garlic until flaky. (I like to poach and then crisp the outside in a fry pan).

Serve salmon with beurre blanc, vegetable of choice, and potato.

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