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Salmon with Butter Sauce Recipe
|Sauvignon de touraine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Onion||1⁄2 , peeled and sliced into rings|
|For beurre blanc|
|Shallots||3 , peeled, finely chopped|
|White wine vinegar||3 Tablespoon|
|Cold water||2 Tablespoon|
|Freshly ground white pepper||To Taste|
|Unsalted butter||8 Ounce (250 Gram, 2 Sticks)|
Serving size: Complete recipe
Calories 2477 Calories from Fat 1805
% Daily Value*
Total Fat 205 g315.1%
Saturated Fat 119.9 g599.5%
Trans Fat 0 g
Cholesterol 799.7 mg
Sodium 840.8 mg35%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.5 g6%
Sugars 4.4 g
Protein 124 g248.9%
Vitamin A 149.3% Vitamin C 24.4%
Calcium 19.6% Iron 37.1%
*Based on a 2000 Calorie diet
Cook for about 15 min in a moderate oven, 180°C/Gas Mark 4/350°F.
When cooked, strain, and keep fish warm while preparing sauce.
Put shallots, vinegar, cold water, salt, and pepper in a small saucepan.
Bring to the boil and allow to reduce to about 1 tbsp of liquid.
Remove from heat, and start to beat in butter, a little at a time.
Replace pan over very low heat, and continue to add butter, beating constantly. (Be sure the heat is even, since the butter will separate if the heat is too high.)
The sauce should be smooth and as thick as cream.
Serve warm, poured over the salmon. (This is also delicious over any white fish, shellfish, or vegetables.)