Diary of a Chef · Just Chefn Around

Seared Salmon with Beurre Blanc Sauce and Fine Herbs

Name: Seared Salmon with Beurre Blanc Sauce and Fine Herbs
Total time: 35 min
Yield: 1 portion (sauce is a separate batch)
Ingredients: 1 salmon fillet, 3–4 oz; salt, pepper, and clarified butter, as needed; ½ lb unsalted butter, tablespoon pieces, room temperature; ¼ cup dry white wine; ¼ cup white-wine vinegar; 2 tbsp shallot, finely chopped; 3 tbsp heavy cream; ¼ tsp salt; ⅛ tsp white pepper; 1 tbsp each: chervil, chives, parsley, tarragon — the fine herbs

35 minutes · 1 portion (sauce is a separate batch)

By Diary of a Chef · from French Classics

Ingredients

1 salmon fillet, 3–4 oz
salt, pepper, and clarified butter, as needed
½ lb unsalted butter, tablespoon pieces, room temperature
¼ cup dry white wine
¼ cup white-wine vinegar
2 tbsp shallot, finely chopped
3 tbsp heavy cream
¼ tsp salt; ⅛ tsp white pepper
1 tbsp each: chervil, chives, parsley, tarragon — the fine herbs

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Instructions

1Reduce for beurre blanc

Boil wine, vinegar, and shallot until syrupy — 2–3 tbsp left, about 5 minutes. Add cream, salt, white pepper; boil 1 minute.
2Mount the butter

Over moderately low heat, whisk in the butter a few pieces at a time, adding more before the last fully melts, lifting the pan to control heat. Season off heat.
3Sear the salmon

Season generously. Sear skin-side up first in clarified butter until golden on all sides. Keep warm.
4Herb and plate

Stir the fine herbs into the sauce moments before service (they fade fast). Spoon 1–2 tbsp over or under the fillet.

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