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BROILED SALMON WITH BEURRE BLANC SAUCE




Source of Recipe


Junior League of Los Angeles


Recipe Introduction


I couldn't find any chervil at the market so I used dried parsley because the intro in the cookbook said, "Chervil is frequently referred to as the gourmet's parsley. It enhances other herbs and is sweeter and more aromatic than parsley." This is without a doubt the best salmon I have ever eaten!


List of Ingredients




4 Salmon steaks, 1 inch thick
1.2 cup dry white wine (I used Chardonnay)
2 teaspoons white wine vinegar
3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dry
1/4 teaspoon dried chervil
1/8 teaspoon white pepper
2 shallots, sliced
1/2 cup butter
2 tablespoons heavy cream
4 teaspoons chopped fresh tarragon for garnish

Recipe



Lightly oil broiler pan and broil steaks for 5 minutes 1 side, 4 minutes second side. Remove from oven and keep warm.
Bring wine, vinegar, tarragon, chervil, pepper and shallots to a boil over bemium-high heat. Boil for 5 minutes or until liquid is reduced to 2 tablespoons. Remove shallots and discard. (This part of recipe can be done while salmon is under broiler. Do not start the next step until salmon is out. The sauce will not stay the proper consistency if it cooks too long.) At medium heat add butter, beating with a wire wisk until slightly thickened. Remove from heat and stir in cream. Spoon sauce over the steaks and serve. Garnish each steak with 1 teaspoon fresh tarragon.
Note: Salmon may also be barbequed for 5 minutes on each side.