By Shane O'Neill, Chief Marketing Officer
Main Ingredients
- salmon
- shrimp
- red pepper
- asparagus
- chives
- black sesame seeds
- onion straws
- rice pilaf
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
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 sticks unsalted butter, chilled and cut into 16 pieces
Main Dish
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Cut salmon into serving sizes, season with blackening and broil in oven 6-8 minutes.
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Cook rice and form into serving molds.
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Add butter to pan and fry bottoms.
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Place rice mold on plate, followed by salmon.
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Add diced chives and shrimp medley to top.
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Add asparagus on side. Top with Beurre Blanc sauce.
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Garnish with black sesame seeds and crispies.
White Butter Sauce: Beurre Blanc
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Boil wine, vinegar, and shallots 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.
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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.
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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.
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Wine mixture can be reduced, and cream and seasoning added, up to 1 hour ahead. Boil cream 1 minute before adding butter.
