Saturday, May 31, 2014

Buerre Rouge

My mouth is watering just looking back at the pictures of this sauce.

The richness of the butter and salmon was matched perfectly with the tartness of the vinegar and wine.

Tchaikovsky - Symphony No. 5 in E minor, Opus 64
Adapted from Mark Bittman


2 tablespoons minced shallots
2 cups fruity, not-too-tannic red wine
2 tablespoons balsamic or red wine vinegar
1½ to 2 pounds salmon fillet
Salt and freshly ground black pepper
1 stick butter, cut into 6 or 8 pieces
Chopped fresh parsley or chervil for garnish.


Combine shallots, wine and vinegar in a small saucepan and turn heat to high. Cook until it is reduced to about ¼ cup, 10 minutes or so.

Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.

When red wine mixture has reduced, turn heat to very low. Add butter a piece at a time, stirring after each addition until it is incorporated. When all butter has been added, taste and adjust seasoning.

Use a sharp knife to peek inside thickest part of fish to judge doneness. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates. Spoon sauce over fish, garnish if you like, and serve.

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