La Luce
Seared Salmon Fillet
| Category: | Secondi |
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Notes
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Ingredients
| 6 | oz. | Salmon fillet (Loch Duart) |
| 5 | oz. | Buttermilk mashed potatoes |
| 2 | oz. | Beurre blanc |
| 2 | oz. | Mix grape tomatoes (Red-Yellow), cut in halves |
| 2 | oz. | Canola Oil |
| Kosher salt, and white pepper to taste | ||
| GARNISH | ||
| Chervil, chives | ||
| BEURRE BLANC SAUCE | ||
| 1 | lb. | Unsalted butter, small cubed |
| 1 | oz. | Shallot, finely chopped |
| 400 | ml | Dry white wine (Pinot Grigio) |
| ½ | tsp. | Salt |
| ¼ | tsp. | White pepper |
Preparation
- Dice butter and keep cold.
- In a stainless pan add the wine, shallots, salt and white pepper.
- Reduce slowly until only a few tablespoons of liquid remains.
- Turn the heat down and stir in butter a little at a time until it has all melted but not broken.
- Add additional salt and pepper to taste.
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