Recipe: Fresh Salmon in a Parsley Beurre Blanc

SALMON IN A PARSLEY BEURRE BLANC

Ingredients:

4 fresh salmon filets, approximately 6 oz each and 1/4" thick,
salt and pepper on one side only


Sauce:

2 shallots, peeled and chopped
1 cup dry white wine
1 cup heavy cream
3 TBSP unsalted butter
1/2 TBSP freshly squeezed lemon juice
4 TBSP parsley puree, made from 3 bunches (see note)

Make the sauce:

Place shallots and wine in a sauce pan over a medium heat and reduce by 1/2 its volume (about 10 minutes). Add the heavy
cream and reduce by 1/3. Set the heat on high and whisk in the butter 1 TBSP at a time until its completely incorporated. Salt
and pepper to taste. Add the lemon juice and reserve.

To serve:

If you made the sauce in advance, re-warm. Heat 2 pans, preferably Teflon or another non-stick surface, over medium heat until very warm. Follow the next four steps quickly, for the success of the recipe depends on it:

(1) Turn the heat under the pans to high and place 2 pieces of salmon in each, seasoning side up. Cook for 30 seconds.

(2) While that cooks, mix the parsley puree into the beuree blanc.

(3) Flip the salmon and turn off the heat.

(4) Ladle the sauce evenly into 4 warm plates and place one slice of salmon on top (the salmon will still be pink because it will continue cooking in the sauce).

Note: prepare the parsley puree well ahead. Stem and clean 3 bunches of Italian parsley. Place in a large pot of heavily salted, boiling water (use enough water to give the parsley plenty of room to move about). Boil until tender, about 4 minutes. Strain and place immediately in ice cold water. Stir to cool quickly. When completely cold, puree in a food processor until smooth.
Will keep in an airtight container, refrigerated, for one week.