Salmon Beurre Legre

1. 1

   In skillet add oil saute salmon.

2. 2

   In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice.

3. 3

   Heat until sauce is reduced by 3/4.

4. 4

   Whip in butter.

5. 5

   Add sesame oil and strain.

6. 6

   Emulsify with hand blender.

7. 7

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.