Sockeye Salmon With Preserved Lemon Beurre Blanc
But its blend of elegance and power makes it an ideal.
Recipe Summary Sockeye Salmon With Preserved Lemon Beurre Blanc
We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer.Ingredients | Burgundy Chardonnay Food Pairing¾ cup olive oil½ cup minced chives¼ cup diced preserved lemon¼ cup Champagne vinegar10 pounds sockeye salmon fillets1 pinch salt and ground black pepper to taste½ (750 milliliter) bottle white wine¾ cup sliced shallots1 pound butter½ cup minced chives¼ cup diced preserved lemon1 cup chopped parsley, or to tasteDirectionsPreheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.If salmon fillets are 1/2-inch thick or less, bake for 8 to 10 minutes. If they are 1/2-inch to 1-inch thick, bake for 12 to 14 minutes.Info | Burgundy Chardonnay Food Pairingprep:
30 mins
cook:
8 mins
total:
38 mins
Servings:
40
Yield:
40 servings
TAG : Sockeye Salmon With Preserved Lemon Beurre BlancWorld Cuisine Recipes, European, French,
