You are here

Salmon With Butter Sauce

Flavor.of.Europe's picture
Ingredients
  Salmon steaks 4
  Sauvignon de touraine 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Onion 1⁄2 , peeled and sliced into rings
  Black peppercorns 6
  Parsley sprigs 2
For beurre blanc
  Shallots 3 , peeled, finely chopped
  White wine vinegar 3 Tablespoon
  Cold water 2 Tablespoon
  Salt To Taste
  Freshly ground white pepper To Taste
  Unsalted butter 8 Ounce (250 Gram, 2 Sticks)
Directions

Place salmon steaks in a shallow ovenproof dish, with white wine, onion, and seasonings.
Cook for about 15 min in a moderate oven, 180°C/Gas Mark 4/350°F.
When cooked, strain, and keep fish warm while preparing sauce.
Put shallots, vinegar, cold water, salt, and pepper in a small saucepan.
Bring to the boil and allow to reduce to about 1 tbsp of liquid.
Remove from heat, and start to beat in butter, a little at a time.
Replace pan over very low heat, and continue to add butter, beating constantly. (Be sure the heat is even, since the butter will separate if the heat is too high.)
The sauce should be smooth and as thick as cream.
Serve warm, poured over the salmon. (This is also delicious over any white fish, shellfish, or vegetables.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy

Rate It

Your rating: None
4.167645
Average: 4.2 (17 votes)