Buerre blanc is a wonderful sauce that is based on butter. It is very delicate and can break easy- meaning that the acids (lemon and wine) will separate out from the butter. Our simmer plate will hold this delicate sauce for 20 minutes without breaking.
LEMON DILL BUERRE BLANC:
1 tsp lemon juice
1/2 cup dry white wine
1 tsp white wine vinegar
1 cup butter, cut into chunks
1 Tbsp fresh dill, chopped
1 tsp salt
FOR SALMON:
4 Salmon fillets, about 1” thick, cut on the bias or “tranche” cut, about
1/3 cup mayonnaise
Salt and white pepper, to taste
LEMON DILL BUERRE BLANC:
Place white wine and white wine vinegar in a small saucepan. Reduce down to 2 tablespoons. Over low heat, drop chunks of butter in, one by one and “swirl” to incorporate. Drop the next piece in only as the other has fully melted. This will help the butter emulsify with the lemon juice and wine. Once all the butter is incorporated, add lemon juice and salt and place the saucepan on a simmer plate on low. Stir in dill right before service.
SALMON:
Lightly brush each portion of salmon with mayonnaise to coat. This helps to seal in the moisture. Season with salt and white pepper to taste. Place on ungreased broiler pan. Adjust rack position to 4, counting up from the bottom. Turn gas infrared broiler to “HI.” The broiler will only take about 2 minutes to get hot enough to cook, and you may place the salmon in after this time. Place the broiler pan in the oven so it is centered under the broiler- all the way to the back and in the center. Broil fish for 4 minutes, searing lightly. Flip and repeat on other side.
Pour lemon dill buerre blanc over salmon and serve immediately.
Serves 4.
RECIPES
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