Recipe courtesy of George Perrier
Salmon Beurre Legre
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- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 964
- Total Fat
- 83 g
- Saturated Fat
- 36 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 232 mg
- Sodium
- 914 mg
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 964
- Total Fat
- 83 g
- Saturated Fat
- 36 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 232 mg
- Sodium
- 914 mg
Ingredients
Directions
- In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste.
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