River bank salmon with Beurre Blanc
- 1 side of wild salmon
- 200 g butter
- Salt and pepper
- Champagne ( ideally!)
- 1 shallot chopped finely
Remove the scales from the Salmon
Cut the Salmon by 2inches straight across
Heat some butter in a frying pan and add a little olive oil, this will prevent the butter from burning
Season the Salmon skin with Salt and add to the pan, skin side down
Season with pepper
Cook, for around three quarters of the cooking time, skin side down.
Add the chopped shallot to the butter in the pan, and sweat it down. Now add a splash of champagne , fresh lemon juice and small chunks of butter to a pan and stir until it begins to thicken. Add more chunks of cold butter with the heat turned down to make a thick beurre blanc.
Add chopped Parsley
Add the salmon back into the pan with the sauce, skin side up. Leave for one minute then remove the pan from heat.