Pan-fried salmon with butter sauce

Pan-fried salmon with butter sauce

Saumon poelé au beurre blanc

By
From
Taste le Tour
Serves
2

From the Loire Valley region by Philippe Mouchel

Beurre blanc was the star sauce during my apprenticeship in the Loire Valley and chef Albert Augereau was a master at preparing it. This classic sauce has become less popular because of its butter content but it’s so delicious! The reduction part of the sauce may be made ahead of time, but the cream and butter should not be added until you are ready to serve as the sauce does not reheat well.

Ingredients

Quantity Ingredient
2 medium potatoes, peeled
10 asparagus spears, trimmed
1 tablespoon vegetable oil
2 salmon cutlets
10g butter
salt
freshly ground black pepper

Beurre blanc sauce

Quantity Ingredient
1 large shallot
or 1/2 medium white onion, finely chopped
60ml dry white vinegar
60ml dry white wine
1 teaspoon cracked pepper
1 teaspoon cream
100g very cold butter, cut into small cubes

Method

  1. To make the beurre blanc sauce, start by combining the shallots, vinegar, white wine and pepper in a small saucepan. Bring to a simmer and cook for 5–10 minutes, or until almost all the liquid has evaporated. Set aside.
  2. Steam the potatoes and asparagus separately, until tender.
  3. Meanwhile, heat the oil in a frying pan and cook the salmon cutlets for 2 minutes on each side. Add the butter to the pan and baste the salmon. Season with salt and pepper.
  4. While the salmon is cooking, gently reheat the shallot reduction. Add the cream and bring to the boil. Lower the heat to a minimum and whisk in the butter, piece by piece. During this time the sauce must be whisked constantly. It should hold together and be creamy and smooth.
  5. Arrange the salmon on 2 plates with the asparagus and potatoes. Serve the sauce either on the side of the plate or separately in a sauce boat.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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