Recipe courtesy of George Perrier
Salmon Beurre Legre
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 964
- Total Fat
- 83
- Saturated Fat
- 36
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 232
- Sodium
- 914
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Canola oil
4 (6-ounce) salmon fillets
3 shallots, minced
2 mushrooms, minced
8 ounces mussel juice
4 ounces fish stock
1 lemon, juiced
1/2 pound butter
1-ounce sesame oil
Salt and pepper, to taste
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.