Pan Seared Salmon with a Lemon Dill Buerre Blanc
Chef Jason Lafferty
Virginia Collge
For the Salmon:
Salmon 6 to 8 oz
Salt
Pepper
Oil
For The Buerre Blanc
4 oz White wine
8 oz Heavy Cream
4 oz Butter cubed
2 oz Shallots chopped
2 oz Dill Chopped finely
1 tsp Lemon zest
Heat pan and add oil. Season Salmon with salt and pepper on both sides. Sear first side and cook for about 2 to 3 minutes. Flip the fish and finish on the second side for about another 2 minutes. Remove and reserve.
For the sauce heat pan and place a small amount of butter in pan. Melt and toss in shallots. Toast shallots for about 1 minute and deglaze with wine. Cook wine until reduced, most alcohol should cook out and pan becomes almost dry. Add cream and reduce until half. Remove from heat and begin whisking in the remaining ingredients. Add lemon zest and dill and then slowly add butter until it melts.
Place fish on plate and spoon over sauce garnishing with dill and zest.
