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Serves 4
Ingredients:
• 8oz (per person) Salmon Filet
• Lemon Juice
• White Wine
• Salt & Pepper
• Chopped fresh Parsley
Method:
1. Season Salmon, pour Wine and Lemon Juice over top
2. Bake at 375 for 10-15 minutes
3. Remove from oven and rest for 5 minutes
4. Serve with Beurre Blanc Sauce
5. Garnish with chopped Parsley
Sauce:
• 3 oz Butter
• 1 tsp Shallot, minced
• 1 tsp Garlic, minced
• Zest of 1 Lemon
• 4 oz dry White Wine
• Squeeze Lemon Juice
• 1 cup Cream
• Season with Salt
1. Heat Butter in saucepan over medium heat
2. Add Shallots, Garlic and Lemon zest. Sauté quickly but do not brown
3. Deglaze with White Wine
4. Bring to a simmer and reduce liquid by half.
5. Add Lemon Juice, continue to simmer and reduce again by half
6. Add Cream and reduce until sauce thickens
7. Season with Salt and Pepper to taste |
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