Ingredients
- BEURRE BLANC SAUCE:
- 2-1/2 Tablespoons 2-1/2 Tablespoons finely minced shallots
- 5 5 whole black peppercorns
- 1 1 bay leaf
- 3 Tablespoons 3 Tablespoons fresh lemon juice
- 2/3 cup 2/3 cup white wine
- 8 oz. 8 oz. unsalted butter, softened, cut into small cubes
- 1/3 cup 1/3 cup heavy cream
- POTATO CRUSTED SALMON:
- 2 2 Alaska Grown russet potatoes, peeled
- 2 2 to 3 Tablespoons fresh lemon juice (about one lemon)
- 4 Tablespoons 4 Tablespoons unsalted butter, melted
- Salt and Fresh ground black pepper, to taste
- 4 4 wild Alaska salmon fillets (6 oz. each), about 3/4 inch thick overall
- 2 teaspoons 2 teaspoons unsalted butter
- 1 Tablespoon 1 Tablespoon canola or olive oil
Servings:
Units:
Instructions
- BUERRE BLANC:
- In a medium saucepan, combine shallots, peppercorns, bay leaf, lemon juice and wine. Cook over medium-high heat until reduced to about 1/3
- cup. Whisk in cream and boil for about 1 minute. Reduce heat to low, and slowly whisk in butter, 1 cube at a time, only adding the next
- cube when the previous one has been fully incorporated. Remove from heat if butter is melting too fast. When all butter is incorporated,
- strain the mixture through a fine sieve.
- POTATO CRUSTED SALMON:
- Using a mandolin on the thinnest setting or a good grater, run potatoes lengthwise creating long julienne (strips) pieces. Place in a
- colander and rinse potatoes under warm running water for 2 to 3 minutes; drain. Add lemon juice, melted butter, salt and pepper to potatoes
- and mix well. Let stand five minutes and drain excess liquid.
- Lightly season salmon fillets with salt and pepper. Divide potato mixture evenly and spread/press on top of each fillet, about 1/8-inch
- thick across the whole piece.
- Add butter and oil to a large pan and melt over medium-high heat. Add salmon, potato side down, and cook until crust is golden brown, about
- 6 to 8 minutes. Gently flip fillets over and cook about 1 to 2 minutes more, or until just cooked through. To serve, place a large spoonful
- of Beurre Blanc Sauce onto 4 plates and top each with salmon.
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Recipe Notes
Recipe by Chef Frank Eagle, Lavelles Bistro, Fairbanks, AK
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