Blackened Salmon, Rice Pilaf & Shrimp Medley with Beurre Blanc
by Shane O’Neill, Vice President
Black sesame seeds,
Crispies (onion straws)
Cut salmon into serving sizes and season with blackening and broil in oven 6-8 min
Cook rice and form into serving molds.
Add butter to pan and fry bottoms
Place rice mold on a plate followed by salmon.
Add diced chives and shrimp medley to top.
Add Asparagus on the side. Top with Beurre Blanc sauce.
Garnish with black sesame seeds and crispies.
White Butter Sauce: Beurre Blanc
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons finely minced shallots
1/3 cup heavy cream – little less for not so thick sauce
1/4 teaspoon salt and 1/8 teaspoon white pepper
2 sticks unsalted butter, chilled and cut into 16 pieces
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
Cook’s note: Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.