Mortons Salmon With Beurre Blanc Sauce Recipes

MORTON'S SALMON WITH BEURRE BLANC SAUCE

Steps:

• 1. Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. 2. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more.

WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
• Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
• Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
• Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.

MORTON'S BEURRE BLANC SAUCE

Steps:

• 1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. 2. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. 3. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side. Notes: Buerre Blanc is a delicious, classic sauce. You can varry the flavor easily by adding a bit of Lemon Juice or Orange Juice to the base/wine phase of creating this sauce. Finish it with the zest. When -mounting- the butter, the butter must be very cold and it helps to have the butter cut up. As you are whisking (and it's constant) you would do well to move the pan on and off the heat, keeping the sauce "finger hot". To make a really stable sauce, one can pre-reduce the cream and then chill, resembling something like Noxema Cold-Cream. One can also fill a vacuum thermos (very clean, no coffee residue) with very hot water, then pour out the water and pour the sauce into it, holding the sauce at the corect temerature. If the sauce does -break- (seperate)... you can resuce the efforts by using a hand-prep blender or, you can add mustard (a natural emulsifier) and still have a very tasty sauce.