Recipe - Wild Salmon With Beurre Blanc Nantais

4 Wild Salmon Fillets; each
weighing
; approximately 150g
; (5 One half oz)
30 ml President Unsalted Normandy
Butter; melted (2tbsp)
Salt and white pepper

THE BEURRE BLANC
2 lg Shallots; finely cut or sliced up
30 ml White wine vinegar; (2tbsp)
90 ml Muscadet; (6tbsp)
30 ml Waitrose Double Cream;
(2tbsp)
150 g President Unsalted Normandy
Butter; minced (5 One half oz)
Lemon juice
Salt and freshly ground
black pepper

To make the beurre blanc, place the shallots, vinegar and wine in a pan and
reduce until there is almost no liquid left.

Add the cream and heat gently. Whisk in the butter a little at a time,
never allowing the sauce to boil. Season with lemon juice and a little salt
and black pepper.

Brush each salmon fillet with melted butter and season with salt and white
pepper. Place under a preheated grill for 56 minutes. Allow to rest for 2
minutes.

Serve with the beurre blanc and freshly steamed new potatoes.

Converted by MC_Buster.

NOTES : This classic salmon dish comes from Nantes. Served simply with new
potatoes and a green salad, this is a real summer treat.

Converted by MM_Buster v2.0l.