Salmon with Butter Sauce
|Sauvignon de touraine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Onion||1⁄2 , peeled and sliced into rings|
|For beurre blanc|
|Shallots||3 , peeled, finely chopped|
|White wine vinegar||3 Tablespoon|
|Cold water||2 Tablespoon|
|Freshly ground white pepper||To Taste|
|Unsalted butter||8 Ounce (250 Gram, 2 Sticks)|
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.)