Wednesday, September 3, 2008
Salmon with Caper Beurre Blanc
Cold Unsalted Butter
Chiffonade of Lettuce (I used Iceberg - I know I'm on a budget!)
Get your large heavy pan hot and drizzle in a bit of olive oil. Place salmon fillets in the hot pan and dust with sea salt and white pepper and paprika. Let them cook a bit on medium high heat then turn if the fish turner slides under easily. Cook for a few moments more and remove to a dish.
Throw into pan the shallots and onion chopped fine. Turn up the heat till they go soft a bit, then pour in a nice amount of Vermouth. Keep heat on high to cook off alcohol and reduce a bit. Add parsley, and a glob of dijon mustard and a good amount of capers. Cook for a few moments, then take pan off the heat. Whisk in a few pieces of cold butter until liquid takes on a sauce consistency. Use the back of a spoon and if it coats and you can run your finger down the middle and the sides don't come in together you've got it. Taste it also, add a bit more pepper or dijon or even more vermouth if it requires. Back on the burner, low heat and add back fish just to warm and coat with sauce. Place fish over top of cold lettuce chiffonade and Bon Appetit!!