Salmon with Beurre Rouge
Instructions:
French butter sauces have a reputation for being difficult
and time-consuming. But beurre rouge, a pink variation on light-colored beurre blanc, is foolproof and fast, guaranteed
to yield an impressive sauce that’s silken smooth.
Just be patient: Don’t stir in the butter all at once, and let
the sauce develop and reduce a bit into a syrup. You will
be successful making it the first time. If you’d rather not
multitask, make the sauce first and keep it warm over
minimum heat—stirring now and then—for the brief
time it takes to cook the fish.
Other seafood you can use: trout or shrimp (both of
which will probably cook more quickly, depending on
their size, so make the sauce first), or scallops.
2 tablespoons minced shallot
2 cups fruity, not-too-tannic red wine
2 tablespoons red wine or balsamic vinegar
About 11/2 pounds salmon fillets
Salt and freshly ground black pepper
8 tablespoons (1 stick) cold butter, cut into 6 or 8
pieces
Chopped fresh parsley or chervil for garnish
MAKES: 4 servings
TIME: 20 minutes
- Combine the shallot, wine, and vinegar in a small saucepan over high heat. Cook until reduced to about 1/4 cup, 10 minutes or so, then turn the heat as low as possible.
- Meanwhile, put a large skillet over medium heat; sprinkle the salmon with salt and pepper and put it in the skillet skin side up. Raise the heat to medium-high and cook until nicely browned, about 5 minutes, then turn.
- When the red wine mixture is reduced to about 1/4 cup (again over low heat), add the butter a piece at a time, stirring after each addition until it is incorporated.
- When all the butter has been added, taste and adjust the seasoning.
- When the salmon is done to your liking, about 3 to 5 minutes after you turn it (use a sharp knife to peek inside its thickest part to judge doneness), transfer it to a platter or serving plates. Spoon the sauce over the fish, garnish with parsley, and serve.