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Poached Salmon with Raspberry Beurre Blanc

August 22, 2017

4 salmon fillets, boned and skinned (8-10 oz pieces)
3 cups water
1 pint fresh raspberries
1 1/2 sticks unsalted butter
1/2 cup Raspberry Champagne Vinegar
1/2 cup Chardonnay
2 large shallots, very finely chopped
4 tbsp. heavy cream (or creme fraiche)
2 tbsp. raspberry jam
1 tbsp. fresh tarragon
1 small onion, peeled
6-8 black peppercorns
2 sprigs of parsley
1 bay leaf

In a deep saucepan, bring water, t tbsp. of raspberry champagne vinegar and seasonings to a boil. Reduce to a simmer and gently ass salmon fillets. Simmer for 8-10 minutes, or until salmon is opaque and firm to the touch. Remove salmon, drain well and keep warm. Combine shallots, remaining vinegar and Chardonnay in a non-reactive saucepan, and reduce over medium high heat until 1-2 tbsp remain. Lower heat, add heavy cream (or creme fraiche) and heat gently. Whisk raspberry jam into the mixture until thoroughly combined and slowly add butter, one piece at a time, whisking each until melted. Add 1/2 of raspberries and the tarragon. Keep warm over very low heat until ready to serve. Gently stir in remaining raspberries and serve over patched salmon. This recipe also works well with firm white fish.