Salmon Meuniere with Beurre Blanc Sauce

【 Materials 】 for two

Salmon fillet

2 slice

Flour

as needed

Salt

A pinch

Dried basil

as needed

【 beurre blanc sauce 】

“Koshu Vinegar”

30ml

White wine

180ml

Onion

1/8pcs

heavy cream

1 tablespoon

consommé

1/2 teaspoon

Water

50ml

butter

30 g

Black pepper

as needed

How to cook

1. Finely chop the onion, place in a saucepan, and saute slowly over low heat until transparent.
2. Add “Koshu grape vinegar” and white wine to 1. and simmer without burning, then add cream, consommé and water.
3. Add butter little by little to 2. and heat over low heat, stirring frequently to prevent separation.
   Finally, season to taste with black pepper.
4. Lightly pat dry the salmon fillet, sprinkle with salt and lightly dust with flour.
   Place on a pan with butter (not included) and brown on both sides.
5. Transfer 4. to a serving dish, garnish with 3. and vegetables of your choice, and sprinkle with basil.

Cooking Tips

• Beurre blanc sauce is a sauce used in traditional French cooking. It is made by mixing butter in a reduction of wine and vinegar. Try making authentic French cuisine at home.
• This sauce has a creamy richness with the tartness of Koshu grape vinegar. It goes well with white fish, vegetables, chicken, etc., so enjoy it over a variety of dishes.
• When boiling down, skim off as much water as possible. Be careful not to burn.
• Do not overheat or the sauce will separate.
• Please check out our cooking video!

“Cooking Video.”
↓↓Click on the thumbnails below ↓↓