Low-temperature salmon & beurre blanc

Intense Flavor Beads

4 pers

50 min

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LIST OF INGREDIENTS

4 salmon fillets

2 shallots

10 cl white wine

5 cl vinegar

120 g cold butter

Salt, pepper

Intense Flavor Beads

Step 1

Preparation of the salmon

Season the salmon fillets, then place them under vacuum or in an airtight bag. Cook at 48–50°C for 35 minutes. Keep warm.

Step 2

Preparation of the beurre blanc

Finely chop the shallots. Reduce them with the white wine and vinegar until almost evaporated. Off the heat, incorporate the cold butter cut into cubes, whisking vigorously until an emulsion is obtained. Strain and adjust the seasoning.

Step 3

Plating

Place the salmon fillets on the plate. Coat with warm beurre blanc. Add a spoonful of Intense Flavor Beads. Serve immediately.

Low-temperature salmon & beurre blanc

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