Sake Butter Food

SAKE-STEAMED SALMON WITH SAKE BUTTER

Steps:

• Bruise lemongrass with back of a knife. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.
• Butter steamer tray and lay salmon in it. Set tray in steamer.
• Bring lemongrass mixture to a boil. Cover and steam salmon 4 to 5 minutes, until just cooked through. Serve with sake butter and lime wedges.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add ginger and shallot. Cover and sweat for 2 to 3 minutes, until golden. Add 1/2 cup sake and bring to a boil. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in butter bits one by one until creamy. Immediately remove from heat. Whisk in remaining sake, lime juice and salt to taste. Keep warm.

SAKE-STEAMED SOCKEYE SALMON WITH SAKE BUTTER

Steps:

• Fill a large saucepan or wok with 2 cups water. Add lemongrass, sake, ginger, star anise, and orange peel. Bring to a boil. Spray the bottom interior of a bamboo steamer with cooking spray and set over saucepan; add salmon fillets. Cover and steam until salmon is just cooked through, 4 to 5 minutes. Serve over white rice with sake butter and lime wedges.

SAKE BUTTER

Steps:

• Heat 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots and cook, stirring, 2 to 3 minutes. Add 1/2 cup sake and bring to a boil; cook until reduced by 2/3, about 3 minutes. Add heavy cream, bring to a boil; cook until reduced by half, about 2 minutes. Add remaining butter in batches, whisking constantly. Once all the butter has been incorporated and mixture is thick and creamy, remove from heat. Whisk in remaining 1 teaspoon sake and lime juice; season with salt.