Poached Salmon with Grain Mustard Beurre Blanc

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POACHED SALMON

• Four 5 to 8 oz. Salmon cutlets, bones and skin removed

• 1 onions, cut in ¼ “ slivers

• Fish stock

• 4 Tbsp. Butter

• 2 Shallots, diced

• Salt, to taste

• White pepper, to taste

Place the onions in a pan large enough to fit the Salmon cutlets comfortably. (Do not put fish in pan yet.) Pour enough fish stock in pan to just cover the onions. Bring stock to a boil for 1 minute, then remove from heat. Place salmon cutlets on top of the onions. Season with salt and pepper. Place the diced shallots, evenly, atop the salmon. Place a tablespoon of butter on each cutlet. Cover pan tightly and bring to a boil over medium heat. Simmer slowly, for 2 to 3 minutes, then remove from heat. Let pan sit, covered, for 5 to 8 more minutes.

Ladle sauce onto warm plate. Place cutlet, with onions remaining on bottom, atop of sauce.

(May substitute Grouper filets, or Sole/Flounder turbans for Salmon.)

GRAIN MUSTARD BEURRE BLANC

• 2/3 Cup butter, soft

• 1 Shallot, diced

• 1 Tbsp. flour

• ½ Cup white wine

• ½ Cup fish stock

• 1 Bay leaf

• Pinch thyme

• Pinch white pepper

• Pinch cayenne

• 1 Tbsp. Grain mustard

Sauté shallots in a small amount of butter for 1 or 2 minutes. Add flour and cook, slowly, 2 minutes longer. Add white wine, fish stock, and dry seasonings. Whisk together well. Bring to a simmer for 4 to 5 minutes. Whisk in the softened butter and return to a boil. Remove from heat immediately and whisk in the grain mustard.

--Chef Raymond, Euphemia Haye