Good Cooking since 1995
Poached Salmon w/ Chive Beurre Blanc
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Recipe by: Chef John V.
1/4 cup chopped onion
Salmon---In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
Butter a casserole dish and add the salmon filets, pour the hot liquid
over the salmon straining it.
Place the casserole on low heat, cover with parchment paper and the 'casserole cover. Simmer gently about eight minutes.
Sauce---In a non-reactive sauce pan combine the shallots, wine, cider vinegar, water and bring to a boil, reduce the heat to medium and cook till most of the liquid has been reduced, (there should be about 1Tbsp. + 1 tsp. of reduction remaining) then add the heavy cream and reduce by half, (now about 4 ounces remains) remove from the heat and swirl or whisk in the butter several pieces at a time, occasionally returning the pan to the heat to re-warm the mixture if needed, DO NOT BOIL!
Have some ice to quick chill the sauce incase it gets too hot and starts to separate. Adjust the seasoning to taste with salt and pepper and swirl in the chives.