Meyer Lemon Beurre Blanc Over Salmon Food

MEYER LEMON CREAM SAUCE FOR SALMON

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

SALMON FILLETS WITH FENNEL BEURRE BLANC

Steps:

• Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
• Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
• While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

GROUPER WITH MEYER LEMON BEURRE BLANC

Steps:

• To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
• To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC

Steps:

• On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
• In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
• In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
• Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.