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    Wild Salmon with Beurre Blanc Nantais

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    Wild Salmon with Beurre Blanc Nantais

    This classic salmon dish comes from Nantes. Served simply with new potatoes and a green salad, this is a real summer treat.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 4 Wild Salmon Fillets, each weighing approximately 150g
    • 2 tbsp President Unsalted Normandy Butter, melted
    • Salt
    • White pepper
    • The beurre blanc:
    • 150g President Unsalted Normandy Butter, diced
    • 2 large shallots, finely sliced
    • 2 tbsp white wine vinegar
    • 6 tbsp Muscadet
    • 2 tbsp Waitrose Double Cream
    • Lemon juice
    • Freshly ground black pepper


    1. To make the beurre blanc, place the shallots, vinegar and wine in a pan and reduce until there is almost no liquid left.
    2. Add the cream and heat gently. Whisk in the butter a little at a time, never allowing the sauce to boil. Season with lemon juice and a little salt and black pepper.
    3. Brush each salmon fillet with melted butter and season with salt and white pepper. Place under a preheated grill for 5-6 minutes. Allow to rest for 2 minutes.
    4. Serve with the beurre blanc and freshly steamed new potatoes.

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    Notes on ingredients

    I've used wild salmon, but if it's unavailable use farmed salmon.


    Average user rating

    4 stars