Salmon with Chive Beurre Blanc

01Method

1. 1

   Scale the skin if needed, then rinse the fillet, pat it dry, and cut into two portions if desired. Season each portion generously with salt on all sides.

2. 2

   Heat a pan over high heat with a little oil, then place the salmon skin-side down and cook until the skin is golden and crispy.

3. 3

   Sear the fillet briefly on the sides, then flip it onto the flesh side and continue cooking over lower heat so it cooks through evenly.

4. 4

   As soon as the salmon is cooked, take it off the heat straight away — don't leave it sitting in the hot pan.

5. 5

   For the sauce: finely dice the peeled shallot and place it in a wide saucepan along with the white wine; bring to a boil.

6. 6

   Let the liquid reduce until it reaches a syrupy consistency — you want about 5–6 tablespoons left in the pan; don't let it reduce completely.

7. 7

   If too much liquid has evaporated, add a small splash of wine or stock.

8. 8

   Turn the heat down to its lowest setting and gradually whisk in the cold butter, cut into cubes, a few pieces at a time.

9. 9

   Keep whisking until you have a smooth, emulsified sauce. Don't let it come back to a boil or it will break — if needed, pull the pan off the heat for a moment.

10. 10

    Once all the butter is incorporated, season with salt and pepper, strain the sauce, and stir in the finely chopped chives; serve immediately.

11. 11

    Plate the salmon and spoon the chive beurre blanc over the top; roasted potatoes or carrots sautéed and finished in butter make a great side.