Description
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
- ¾ cup olive oil
- ½ cup minced chives
- ¼ cup diced preserved lemon
- ¼ cup Champagne vinegar
- 10 pounds sockeye salmon fillets
- 1 pinch salt and ground black pepper to taste
- ½ (750 milliliter) bottle white wine
- ¾ cup sliced shallots
- 1 pound butter
- ½ cup minced chives
- ¼ cup diced preserved lemon
- 1 cup chopped parsley, or to taste
Instructions
- Preheat 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.
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
Servings: 40