Mortons Salmon With Beurre Blanc Sauce Food

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.

MORTON'S SALMON WITH BEURRE BLANC SAUCE

Steps:

• 1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. 2. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.

MORTON'S BEURRE BLANC SAUCE

Steps:

• 1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. 2. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. 3. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side. Notes: Buerre Blanc is a delicious, classic sauce. You can varry the flavor easily by adding a bit of Lemon Juice or Orange Juice to the base/wine phase of creating this sauce. Finish it with the zest. When -mounting- the butter, the butter must be very cold and it helps to have the butter cut up. As you are whisking (and it's constant) you would do well to move the pan on and off the heat, keeping the sauce "finger hot". To make a really stable sauce, one can pre-reduce the cream and then chill, resembling something like Noxema Cold-Cream. One can also fill a vacuum thermos (very clean, no coffee residue) with very hot water, then pour out the water and pour the sauce into it, holding the sauce at the corect temerature. If the sauce does -break- (seperate)... you can resuce the efforts by using a hand-prep blender or, you can add mustard (a natural emulsifier) and still have a very tasty sauce.